Chicken with Mushrooms in White Wine Sauce
Chicken with Cheese and Riced Cauliflower and Broccoli

Chicken with Mushrooms in White Wine Sauce

1 lb. chicken breast tenderloins

¾ lb. sliced mushrooms

2 teas. butter or margarine

¼ cup flour

¼ cup chopped fresh parsley

2 teas. olive oil

3 cloves garlic, minced

¼ cup white wine

1/3 cup fat free chicken broth

salt and pepper to taste

Preheat oven to 200 degrees F.  Season chicken with salt and pepper on both sides.  Place the flour in a shallow bowl and dredge the chicken with the flour.  Place a large skillet over medium heat and add 1 teaspoon of butter or margarine and 1 teaspoon of olive oil to the pan.  When oil is hot add the chicken to the skillet and cook the chicken over the medium heat for about 5 minutes on each side, until the chicken is no longer pink.  Remove chicken from skillet and set the chicken aside in the preheated oven. Add the remaining oil and butter or margarine to the skillet. Add the garlic and cook the garlic for a few minutes.  Add the mushrooms and some salt and pepper and cook until the mushrooms are golden, stirring occasionally, about 5 minutes. Add the wine, chicken broth and parsley to the skillet. Stir the contents of the skillet with a wooden spoon scraping up any brown bits from the bottom of the pan.  Cook for a few minutes until the liquid is reduced by half. Place chicken from oven in a serving dish and top with the mushroom sauce.

Recipe makes 4 servings  Estimated WW Smart points 2 per serving

Recipe is Keto Friendly

Chicken with Cheese and Riced Cauliflower and Broccoli

½ lb. boneless skinless chicken breasts

1 12 oz. package frozen riced cauliflower and broccoli

¼ cup onion, chopped

1/3 cup reduced fat sharp cheddar cheese

¼ teas. garlic powder

1 teas. olive oil

2 cloves garlic, minced

salt and pepper to taste

Season the chicken on both sides with the garlic powder and salt and pepper to taste.  Place a large non-stick skillet over high heat. When the skillet is hot add ½ teaspoon of the olive oil and one-half of the chicken.  Cook the chicken for 2-3 minutes on each side, until the chicken is no longer pink in the center and is browned on the edges. Remove chicken from pan and set aside.  Place the remaining chicken in the skillet and repeat the cooking process. Remove this chicken and set aside. Add the remaining oil to the skillet and add the onion and garlic to the skillet.  Cook the onion and garlic over medium heat for about 2 minutes, until soft. Add the frozen riced cauliflower and broccoli and cook until heated through, about 5-6 minutes. Return the chicken to the skillet.  Adjust salt and pepper if necessary. Top the chicken with the cheese and cover the skillet. Reduce heat to low and cook over low heat until the cheese is melted, about 2-3 minutes.

Recipe makes 2 servings  Estimated WW Smart points 3 per serving

Recipe is Keto Friendly