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Saturday, August 9, 2014

Chicken with Mushroom Cream Sauce
Slightly adapted from The South Beach Diet Super Quick Cookbook by Arthur Agatston, MD
For the Meat
18 oz Raw Chicken Breasts - should yield 12 oz cooked (2 Lean)
1/4 tsp Salt (1 Condiment)
1/8 tsp Pepper (1/4 Condiment)
1 tsp olive oil (1 Healthy Fat)
For the Sauce
1 tsp olive oil (1 Healthy Fat)
1 Cup Mushrooms (2 Greens)
1 scallion, thinly sliced
1/2 cup lower-sodium chicken broth (1/2 Condiment)
2 tbsp reduced fat cream cheese (2 Condiments)
1/4 tsp dried rosemary (1/4 Condiment)
Dash of Salt (optional)
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.
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.
Add the broth, cream cheese, rosemary and salt (original recipe calls for 1/8 tsp but I
didn't add it). 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 to 10 minutes.
Divide the chicken and sauce evenly among two plates.
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

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