Post by Loupy on Jan 9, 2017 18:25:23 GMT -7
ONE SKILLET CHICKEN WITH GARLIC MUSHROOM SAUCE
From: Blair @ www.theseasonedmom.com/
I’m on a constant quest to create tasty weeknight dinners that get you out of your mealtime “rut,” without sacrificing time spent with family. At the end of the day, there’s seriously nothing worse than spending an hour in the kitchen to get a meal on the table, only to have your over-tired toddler snub what you served and refuse to eat his dinner. Nobody wants to fight that battle — and now you don’t have to!
However, if your son refuses to take a bite of mushroom, or if your daughter doesn’t want to see mushroom sauce poured over her meat, then that’s okay too! I’ve been there, and a picky family member doesn’t mean that you have to forego the pleasure of this meal! Check out my tips below to make the dinner a winner for everyone at your table.
Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Serves: 4
INGREDIENTS
1 tablespoon olive oil
1 lb. boneless, skinless chicken breasts; sliced lengthwise into thin cutlets
3 tablespoons Horizon Organic butter
1 lb. sliced mushrooms
2 cloves garlic, minced
2 teaspoons white whole wheat flour (or all-purpose flour)
Salt and pepper, to taste
1 cup Horizon Organic Whole Milk
¼ cup white wine (or for a non-alcoholic option substitute with an equal amount of chicken broth)
Fresh parsley, for garnish
INSTRUCTIONS
Heat about 1 tablespoon of olive oil in a large non-stick skillet over medium heat.
Season both sides of the chicken with salt and pepper and add to the skillet.
Cook chicken for about 4 minutes on each side, or until cooked through.
Transfer chicken to a plate and tent with foil to keep warm.*
Melt butter in the skillet. Add garlic and mushrooms to the skillet, sautéing until mushrooms are tender (about 4 minutes).
I like to scrape up the bits at the bottom of the pan with a wooden spoon as I stir.
This gives the sauce so much flavor!
Add flour, salt, and pepper and stir until thick (about 1 more minute).
Slowly add the milk, stirring constantly.
Stir in the wine (or chicken broth).
Bring sauce to a gentle simmer (don’t let it boil), and cook, stirring regularly until it thickens slightly (about 3-4 minutes).
Return chicken to the skillet to warm through.
Serve chicken with plenty of mushroom sauce on top and garnish with fresh parsley.
Tips:
After you remove the cooked chicken from the pan so that you can make the sauce (recipe Step 2), set aside a certain amount of chicken that you will not return to the skillet at the end. This plain chicken is “safe” for just about any picky eater — no mushrooms or cream sauce necessary!
If your child will enjoy the cream sauce but not the mushrooms, that’s easy — just spoon a bit of the creamy goodness over that particular slice of chicken, being careful to avoid the mushrooms in the skillet. Hey, it just means more mushrooms for the rest of the family!
If your baby is still not able to chew meat, or if someone at the table doesn’t like chicken, just spoon the mushroom sauce over pasta, rice, vegetables, or any other side dish on the menu.
And finally, adjust the sides to accommodate your family’s preferences: this chicken and mushroom sauce pairs nicely with just about anything — mashed potatoes, pasta, rice, dinner rolls or a baguette, or a lower-carb option like broccoli or cauliflower rice.
From: Blair @ www.theseasonedmom.com/
I’m on a constant quest to create tasty weeknight dinners that get you out of your mealtime “rut,” without sacrificing time spent with family. At the end of the day, there’s seriously nothing worse than spending an hour in the kitchen to get a meal on the table, only to have your over-tired toddler snub what you served and refuse to eat his dinner. Nobody wants to fight that battle — and now you don’t have to!
However, if your son refuses to take a bite of mushroom, or if your daughter doesn’t want to see mushroom sauce poured over her meat, then that’s okay too! I’ve been there, and a picky family member doesn’t mean that you have to forego the pleasure of this meal! Check out my tips below to make the dinner a winner for everyone at your table.
Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Serves: 4
INGREDIENTS
1 tablespoon olive oil
1 lb. boneless, skinless chicken breasts; sliced lengthwise into thin cutlets
3 tablespoons Horizon Organic butter
1 lb. sliced mushrooms
2 cloves garlic, minced
2 teaspoons white whole wheat flour (or all-purpose flour)
Salt and pepper, to taste
1 cup Horizon Organic Whole Milk
¼ cup white wine (or for a non-alcoholic option substitute with an equal amount of chicken broth)
Fresh parsley, for garnish
INSTRUCTIONS
Heat about 1 tablespoon of olive oil in a large non-stick skillet over medium heat.
Season both sides of the chicken with salt and pepper and add to the skillet.
Cook chicken for about 4 minutes on each side, or until cooked through.
Transfer chicken to a plate and tent with foil to keep warm.*
Melt butter in the skillet. Add garlic and mushrooms to the skillet, sautéing until mushrooms are tender (about 4 minutes).
I like to scrape up the bits at the bottom of the pan with a wooden spoon as I stir.
This gives the sauce so much flavor!
Add flour, salt, and pepper and stir until thick (about 1 more minute).
Slowly add the milk, stirring constantly.
Stir in the wine (or chicken broth).
Bring sauce to a gentle simmer (don’t let it boil), and cook, stirring regularly until it thickens slightly (about 3-4 minutes).
Return chicken to the skillet to warm through.
Serve chicken with plenty of mushroom sauce on top and garnish with fresh parsley.
Tips:
After you remove the cooked chicken from the pan so that you can make the sauce (recipe Step 2), set aside a certain amount of chicken that you will not return to the skillet at the end. This plain chicken is “safe” for just about any picky eater — no mushrooms or cream sauce necessary!
If your child will enjoy the cream sauce but not the mushrooms, that’s easy — just spoon a bit of the creamy goodness over that particular slice of chicken, being careful to avoid the mushrooms in the skillet. Hey, it just means more mushrooms for the rest of the family!
If your baby is still not able to chew meat, or if someone at the table doesn’t like chicken, just spoon the mushroom sauce over pasta, rice, vegetables, or any other side dish on the menu.
And finally, adjust the sides to accommodate your family’s preferences: this chicken and mushroom sauce pairs nicely with just about anything — mashed potatoes, pasta, rice, dinner rolls or a baguette, or a lower-carb option like broccoli or cauliflower rice.
