It’s Recipe Wednesday!
You’re going to love this one! It was taken from Beachbody’s Meal Planner. Beachbody’s meal planner is awesome! It is only $2.99 a week, and you get healthy recipes and snacks for every day of the week. It even gives you a grocery list. We love it!
This recipe is so good! We’ve tried, and we loved it! We added a strawberry spinach salad with raspberry vinaigrette too.
Chicken in Creamy Mushroom Sauce
Prep Time: 5 minutes or less
Total Time: 30 minutes
Cook Time: 25 minutes
Serves : 4
1 3/4 pounds chicken breast, boneless/skinless, raw
1/4 teaspoon black pepper
6 tablespoons spread, buttery, low-fat
1 1/3 cups chicken broth, fat-free, low-sodium
1 cup mushrooms, sliced
4 teaspoons lemon juice
1/4 cup green onion, chopped
1/2 cup low-fat sour cream
Cut chicken breast into 1-inch pieces; season with pepper. Set aside.
Melt spread in a medium skillet. Brown chicken on both sides, about 5 minutes, adding up to 2 tablespoons of broth, if necessary, to prevent sticking.
Add mushrooms, remaining broth, and lemon juice. Bring to a boil and reduce heat to a simmer. Cover and cook 15 to 20 minutes or until chicken is done. Add chopped onions and sour cream to the chicken mixture. Cook a few minutes more until hot.
Serve each person a 7 oz. piece of chicken with equally divided sauce.
Tossed Vegetable Salad
Toasted Garlic Potatoes
Prep Time: 10 minutes
Cook Time: 30-45 min. minutes
Serves : 4
6 potatoes, raw
4 teaspoons extra virgin olive oil
1 tablespoon garlic, chopped
1/2 teaspoon black pepper
1/2 cup onions, chopped
Preheat oven to 400°. Coat a baking sheet with cooking spray.
Cut potato into uniformly sized chunks. Place in bowl and toss with olive oil, garlic, pepper and onion. Place on baking sheet in single layer.
Bake potatoes for approximately 30-45 minutes or until potatoes are golden and tender.
Serve each person equally divided roast potatoes with their dinner.