Creamy Chicken and Mushooms

You know how certain recipes remind you of old friends? That’s what this recipe does for me. It’s a recipe from my friend Mandy, and I swear she originally got it from Cooking Light, but I can’t find it on their website (or in any of my paper copies), so maybe it came from somewhere else. Who knows? Each time we make this, I always think of her!

In any event, this recipe is really tasty! I’ve made it two different ways – one is using the packaged Boursin cheese (I use the Boursin light), but I’ve also made it with a mixture of ricotta & cottage cheese w/garlic & herbs (blended in the mini food processor). That’s a great sub when you have those items in the fridge but not the actual Boursin. Either way, it turns out great! We’ve served it over various side dishes – pasta, rice, or even grains (bulgur and quinoa worked well). Enjoy!

Creamy Chicken and Mushrooms
Adapted from unknown source
Serves 4

Ingredients:
Cooking spray
1 lb chicken breasts (4 4-oz pieces, or cut into cubes)
1 tsp olive oil
½ cup chopped shallots (or red or white onions)
1 (8oz) package sliced mushrooms
½ cup dry white wine (such as sauvignon blanc)
1 cup skim milk
2 tsp flour
1/3 cup light spreadable cheese w/garlic & herbs (such as Boursin light) (or sub 3 Tbsp fat free cottage cheese & 3 Tbsp fat free ricotta, blended in a food processor with garlic and herbes de provence, blended to a similar consistency as the purchased spreadable cheese)
2 tbsp chopped flat-leaf parsley
¼ tsp black pepper
Salt

Directions:
Heat a large non-stick skillet coated with cooking spray over medium-high heat. Add chicken; sauté 4 min or until done (may need 3-4 min per side if chicken is in 4 pieces). Remove chicken from pan; set aside.

Heat oil in pan over medium-high heat. Add shallots; sauté 1 min. Add mushrooms; sauté 4 min. Add wine, and cook 3 minutes or until liquid is almost evaporated.

Combine milk and flour in small bowl; stir well with a whisk. Add milk mixture to pan; cook 3 min, or until slightly thick. Add chicken, cheese, parsley, pepper, and salt. Reduce heat and simmer for 3 min or until thoroughly heated.

Serve over pasta, rice or a grain.

Nutritional info (using ricotta & cottage cheese):
Calories: 222.4
Total Fat: 2.6 g
Saturated Fat: 0.6 g
Polyunsaturated Fat: 0.2 g
Monounsaturated Fat: 0.9 g
Cholesterol: 66.5 mg
Sodium: 192.2 mg
Potassium: 666.0 mg
Total Carbohydrate: 10.9 g
Dietary Fiber: 1.0 g
Sugars: 5.2 g
Protein: 32.9 g

Nutritional info (using Boursin light cheese):
Calories: 233.6
Total Fat: 4.3 g
Saturated Fat: 1.9 g
Polyunsaturated Fat: 0.2 g
Monounsaturated Fat: 0.9 g
Cholesterol: 71.9 mg
Sodium: 262.6 mg
Potassium: 666.0 mg
Total Carbohydrate: 10.3 g
Dietary Fiber: 0.8 g
Sugars: 4.9 g
Protein: 33.2 g

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