This is an awesome version of a dish that is normally laden with fat and calories! I make this a couple of times a month. Serve with green beans, spinach, kale, etc. to make a complete FLFL plate!
Chicken With Cremini Cream Sauce
Cremini mushrooms, also known as brown or Italian mushrooms, are a more flavorful variety of the button mushroom. They come in a range of sizes; try to find small ones for this elegant dish.
Serves 4
Ingredients
* 4 (6-ounce) boneless, skinless chicken breasts
* 3/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 3 teaspoons extra-virgin olive oil
* 8 ounces small cremini mushrooms, quartered
* 3 scallions, thinly sliced
* 1/2 cup lower-sodium chicken broth
* 2 tablespoons reduced-fat cream cheese [I used Neufchatel]
* 1/4 teaspoon dried rosemary
Instructions
* Season the chicken with 1/2 teaspoon of the salt and the pepper.
*In a large nonstick skillet, heat 2 teaspoons of the oil over medium heat. Add the chicken and cook until golden brown, about 3 minutes per side. Transfer to a plate and keep warm.
* Add the mushrooms, scallions, and remaining 1 teaspoon oil to the skillet. Cook over medium heat, tossing frequently, until the mushrooms have wilted, about 3 minutes.
* Add the broth, cream cheese, rosemary, and remaining 1/4 teaspoon salt. Stir until the cream cheese melts, about 1 minute.
* Return the chicken to the pan and bring to a simmer. Cover and cook until the chicken is cooked through and still juicy, about 5 minutes. Divide the chicken and sauce evenly among 4 plates and serve hot.
Nutritional information
Per serving:
Calories 256
Carb: 4g
Fat: 7g
Protein: 42g
Sodium: 594mg
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