This chicken is cream free, cutting out all the calories of a cream sauce, but not sacrificing any of the taste! By adding shiitake mushrooms, you're giving your immune system a boost, and your tastebuds a treat.
Recipe
Yields: 4 servings
Ingredients:
-1 package organic free range chicken breasts, halved
-2 tbsp whole wheat flour
-2 tbsp fresh parmesan cheese
-salt and pepper to taste
For the sauce:
-2 tbsp reserved sun dried tomato oil
-2 tbsp garlic, minced
-1 cup shiitake mushrooms, sliced
-7 oz sun dried tomato in olive oil, drained & oil reserved
-1 1/2 cups organic low fat milk
-1/3 cup fresh parmesan cheese
-2 tbsp whole wheat flour mixed with 2 tbsp milk
-1 tsp basil
-1 tsp oregano
-1 tsp parsley
-2 tbsp fresh basil, shredded, to serve
Instructions:
1. In a small bowl, combine flour, parmesan, salt and pepper
2. Dredge chicken in flour mixture, shake off excess and set aside
3. Heat 1 tbsp of reserved oil over medium-high heat, cook chicken (about 6 min per side)
4. Remove chicken to warm plate
5. Add remaining tbsp of reserved oil to pan, sautee garlic about 1 minute until fragrant
6. Add sun dried tomatoes and mushrooms, cook until mushrooms are soft
7. Reduce heat to low-medium, add milk and simmer, stirring occasionally
8. Season with salt and pepper, and add the flour/milk mixture to the center, stirring in slowly
9. Add in the parmesan cheese, cook until melted through sauce
10. Add chicken back to pan, top with fresh basil. ENJOY!
**Serve over whole wheat pasta, brown rice or veggies.
With love,
Brie
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