YIELD: SERVES 2TOTAL TIME: 20 MINUTES |
| Ingredients: 2 tbsp reduced fat margarine, divided1 lb. thin sliced boneless skinless chicken breasts2 cups sliced mixed mushrooms such as cremini, shiitake, button, and oyster1 cup chicken broth4 wedges spreadable cheese such as Swiss Laughing Cow1 cup arugula1 tsp balsamic vinegar Directions: Heat 1 tablespoon margarine in a large skillet over medium-high heat. Sauté chicken breasts, in a single layer, 2 to 3 minutes per side, until chicken is browned. Transfer chicken to a plate. Cook the chicken in batches if necessary.To the same skillet, add the remaining 1 tablespoon margarine. Sauté the mushrooms for about 3 to 5 minutes or until golden brown. Remove mushrooms to plate with chicken.Add the chicken broth to the skillet and simmer for 2 to 3 minutes, scraping up the brown bits from the bottom of the pan.Lower the heat to medium and swirl in the cheese wedges. After the cheese melts, add the chicken, mushrooms, and any resting juices back to skillet. Simmer 1 to 2 minutes until everything is warmed through.Divide chicken between plates and spoon over mushroom gravy. Toss the arugula with the balsamic vinegar and serve on the side. |
| Nutrition Per Serving: 390 calories, 13g fat, 6g carbohydrate, 58g protein |
YOGA | MASSAGE THERAPY | WELLNESS SHOPPE | REIKI | ENERGY HEALING | WEIGHT LOSS COACHING
