Post by Loupy on Sept 5, 2017 3:09:31 GMT -7
Chicken and Mushrooms in a Garlic White Wine Sauce (4 smrt Pts)
From: Gina @ www.skinnytaste.com/chicken-and-mushrooms-in-garlic-white/
Chicken and Mushrooms in a Garlic White Wine Sauce is a great-tasting, 20-minute dish, perfect for busy weeknights! We like it served with brown rice, pasta, quinoa or farro on the side, or a serve it with roasted veggies and a salad.
Total time: 30 min
Yield: 8 tenderloins
Serving Size: 2 tenderloins with mushrooms
INGREDIENTS:
8 chicken tenderloins, 16 oz total
2 tsp butter
2 tsp olive oil
1/4 cup all-purpose flour* (use rice flour for gluten free, omit for paleo, w30)
3 cloves garlic, minced
12 oz sliced mushrooms
1/4 cup white wine (omit for w30, paleo and add more broth)
1/3 cup fat free chicken broth
salt and fresh pepper to taste
1/4 cup chopped fresh parsley
DIRECTIONS:
Preheat oven to 200°F.
Season chicken with salt and pepper.
Lightly dredge in flour.
Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil.
Add chicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink.
Set aside in a warm oven.
Add additional oil and butter to the skillet, then garlic and cook a few seconds; add mushrooms, salt and pepper stirring occasionally until golden, about 5 minutes.
Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan.
Cook a few more minutes or until the liquid reduces by half.
Top the chicken with the mushroom sauce and serve.
Nutritional Information
Smart Points: 4
Points +: 5
Calories: 217
Total Fat: 7.5g
Saturated Fat: 2g
Cholesterol: 88mg
Sodium: 108.5mg
Carbohydrates: 6g
Fiber: 1.5g
Sugar: 2g
Protein: 29.5g
From: Gina @ www.skinnytaste.com/chicken-and-mushrooms-in-garlic-white/
Chicken and Mushrooms in a Garlic White Wine Sauce is a great-tasting, 20-minute dish, perfect for busy weeknights! We like it served with brown rice, pasta, quinoa or farro on the side, or a serve it with roasted veggies and a salad.
Total time: 30 min
Yield: 8 tenderloins
Serving Size: 2 tenderloins with mushrooms
INGREDIENTS:
8 chicken tenderloins, 16 oz total
2 tsp butter
2 tsp olive oil
1/4 cup all-purpose flour* (use rice flour for gluten free, omit for paleo, w30)
3 cloves garlic, minced
12 oz sliced mushrooms
1/4 cup white wine (omit for w30, paleo and add more broth)
1/3 cup fat free chicken broth
salt and fresh pepper to taste
1/4 cup chopped fresh parsley
DIRECTIONS:
Preheat oven to 200°F.
Season chicken with salt and pepper.
Lightly dredge in flour.
Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil.
Add chicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink.
Set aside in a warm oven.
Add additional oil and butter to the skillet, then garlic and cook a few seconds; add mushrooms, salt and pepper stirring occasionally until golden, about 5 minutes.
Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan.
Cook a few more minutes or until the liquid reduces by half.
Top the chicken with the mushroom sauce and serve.
Nutritional Information
Smart Points: 4
Points +: 5
Calories: 217
Total Fat: 7.5g
Saturated Fat: 2g
Cholesterol: 88mg
Sodium: 108.5mg
Carbohydrates: 6g
Fiber: 1.5g
Sugar: 2g
Protein: 29.5g
