Chicken with Mushroom Cream Sauce

Chicken with Mushroom Cream Sauce

Serves 2


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Ingredients
  1. For the Meat
  2. 18 oz Raw Chicken Breasts – should yield 12 oz cooked (2 Lean)
  3. 1/4 tsp Salt (1 Condiment)
  4. 1/8 tsp Pepper (1/4 Condiment)
  5. 1 tsp olive oil (1 Healthy Fat)
For the Sauce
  1. 1 tsp olive oil (1 Healthy Fat)
  2. 1 Cup Mushrooms (2/3 Green)
  3. 1 scallion, thinly sliced
  4. 1/2 cup lower-sodium chicken broth (1/2 Condiment)
  5. 2 tbsp reduced fat cream cheese (2 Condiments)
  6. 1/4 tsp dried rosemary (1/4 Condiment)
  7. Dash of salt (optional)
Instructions
  1. Season the chicken with salt and pepper. In a large non-stick skillet, heat 1 tsp olive oil over medium heat. Add the chicken and cook until golden brown, about 3 minutes per side. Transfer to plate and keep warm.
  2. Add the mushrooms, scallions and 1 tsp olive oil to the skillet. Cook over medium heat, tossing frequently, until the mushrooms have wilted, about 3 minutes.
  3. Add the broth, cream cheese, rosemary and salt (original recipe called for 1/8 tsp salt in the sauce but I didn’t use it). Stir until the cream cheese melts, about 1 minute.
  4. 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 to 10 minutes.
  5. Divide the chicken and sauce evenly among two plates.
Notes
  1. 2 Servings with 1 Lean, 1 Green (You still need to add 2 servings of greens per serving), 2 Condiments and 1 Healthy Fat per serving
Adapted from Slightly adapted from The South Beach Diet Super Quick Cookbook by Arthur Agatston, MD
Adapted from Slightly adapted from The South Beach Diet Super Quick Cookbook by Arthur Agatston, MD
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