Here is a quick and easy meal that also makes an elegant dinner! This dish turned out way better than I expected it to considering the sauce is mainly made up of two ingredients! Who would have thought chicken broth and cream cheese would make a delicious sauce. Try using various flavors of light laughing cow cheese to change up the flavor! This is another one of those dishes I make on a regular basis because I enjoy it so much! Serve it with a cup of riced cauliflower or your favorite roasted veggies!
Chicken with Mushroom Cream Sauce
Ingredients:
For the Chicken
8 oz raw chicken breasts - should yield 6 oz cooked (1 Leaner Lean)
1/4 tsp salt (1 Condiment)
1/8 tsp pepper (1/4 Condiment)
1/4 tsp garlic powder (1/2 Condiment)
cooking spray
For the Sauce
cooking spray
1/2 cup cremini mushrooms (1 Green)
1 scallion, thinly sliced
1/2 cup lower-sodium chicken broth (1/2 Condiment)
2 tbsp reduced fat cream cheese or 2 light laughing cow cheese wedges (1 Healthy Fat)
1/2 tbsp fresh rosemary or parsley, chopped (1/4 Condiment)
dash of salt (optional)
Directions:
Season the chicken with salt, pepper, and garlic powder. Spray a large non-stick skillet with cooking spray. Add the chicken and cook until golden brown, about 3 minutes per side. Transfer to plate and tent lightly with foil to keep warm.
Spray pan with cooking spray and add the mushrooms. Cook over medium-high heat, turning once, until the mushrooms are nicely browned, about 3 minutes.
Add the broth, cream cheese or light laughing cow cheese, salt, and rosemary or parsley. Whisk until the cheese melts, about 1 minute. Test for seasoning and add a dash of salt if necessary.
Return the chicken to the pan. Bring to a simmer and reduce to a creamy consistency. Add the scallion, stir just to incorporate. Plate the sauce and top with chicken. Serve with your favorite Green.
Makes 1 Serving
Each serving provides
1 Leaner Lean, 1 Green, 2 1/2 Condiments and 1 Healthy Fat
Serve with 2 more Greens
Note * I didn't include the scallions in the green because it was only 1 to 2 tbsp total. If you would like to subtract it from your green, please do so.
Chicken with Chipotle Mushroom Cream Sauce
Slightly adapted from Robin Seidel
Ingredients:
For the Chicken
8 oz. raw chicken tenderloins
8 oz. raw chicken tenderloins
1/4 tsp. southwest seasoning
cooking spray
For the Sauce
1 cup thickly sliced mushrooms
½ cup lower-sodium chicken broth
2 wedges sun-dried tomato chipotle laughing cow cheese, crumbled
1/8 tsp chipotle chili powder or ½ chopped chipotle pepper
dash of salt
1 scallion, thinly sliced
fresh cilantro, chopped
cooking spray
Directions:
Season the chicken with southwest seasoning. In a large non-stick skillet, spray cooking spray and heat over medium-high heat. Add the chicken and cook until golden brown, about 3 minutes per side. Transfer to a plate and tent lightly with foil.
Spray cooking spray in the skillet, add the mushrooms. Cook over medium-high heat, turning once, until the mushrooms are nicely browned, about 3 minutes.
Add the broth, cheese, and chipotle chili powder or chopped chipotle pepper. Whisk until the cheese melts, about 1 minute. Test for seasoning and add a dash of salt if necessary. Bring to a simmer and reduce to a creamy consistency. Add the scallion, stir just to incorporate. Plate the sauce and top with chicken and sprinkle with chopped cilantro.
Makes 1 Serving
Each serving provides
1 Leaner, 2 Greens, 2 Condiments and 1 Healthy Fat
Each serving provides
1 Leaner, 2 Greens, 2 Condiments and 1 Healthy Fat
