Sauteed chicken with mushroom wine sauce
- 1 lb. chicken breasts, thawed
- Olive oil
- 1 package sliced mushrooms (fresh)
- 1 tsp. fresh thyme leaves
- 1 cup white wine
- 3 tbsp. balsalmic vinegar
- 3 tbsp. heavy cream (not milk)
In a skillet, saute chicken breasts in olive oil until golden and cooked through; remove. In the same skillet, saute the mushrooms and cook until soft, about 5 minutes. Add the thyme, white wine and balsalmic vinegar. When wine has reduced, add heavy cream and stir until warmed through.
Drizzle sauce over chicken and enjoy. Serving suggestion: serve over brown rice.
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Low fat chicken stroganoff (Meghan)
Ingredients:
- 1 can FF cream of mushroom soup
- 16 oz. light or FF sour cream
- 1 packet dry onion soup mix
- 1 package fresh, sliced mushrooms (optional)
- 1 pound boneless, skinless chicken breast
- Whole wheat noodles
Directions:
Put the frozen chicken in the bottom of the crock pot. Mix together the soup, sour cream, dry onion mix and mushrooms. Pour over the chicken boobies and cook on low for 7 hours. Serve over the cooked noodles (or rice if you prefer).
Makes 6 servings, 4 pts./serving without the noodles.
