"I've discovered that my own little postage stamp of native soil was worth writing about and that I would never live long enough to exhaust it."
- William Faulkner

Tuesday, March 6, 2012

chicken and mushrooms in a garlic white wine sauce

Can you guess by the title what this post is about? I'm hilarious.

I recently mentioned I’m back to square one on Weight Watchers. My eating has gotten a little out of control, and I’d gotten lackadaisical about the whole thing. So, I’m getting back on the wagon – counting points and tracking and everything. It’s tedious, yes, but I’ll admit my personality thrives under such structure.

WW does a great job of informing you of generic food values and even the points of restaurants, but their recipes on the website are iffy at best. They have weird ingredients and almost never look appetizing to me. No thank you, I do not care for any Autumn Fruit with Tofu Whipped Topping (yes, that’s a real recipe). But I would love a Nutella-Banana Wonton.

As you know, there is no shortage of cooking websites out there, but not too many are healthy, and the ones that actually figure out the points for you (this lazy girl’s dream come true) are even harder to find. Enter SkinnyTaste. This is one of the best blogs out there for healthy cooking if you ask me, and her recipes are delicious. Even better, the ingredients are totally normal! No tofu!

Here’s a new favorite at my house…

image from here, too!
Chicken and Mushrooms in a Garlic White Wine Sauce
Gina's Weight Watcher Recipes
Servings: 4
Serving Size: divide between 4
Old Points: 4 pts • Points+: 6 pts

8 chicken tenderloins, 16 oz total
2 tsp butter
2 tsp olive oil
1 tbsp all-purpose flour* (use rice flour if gluten free)
3-4 cloves garlic, minced
12 oz sliced mushrooms
1/4 cup white wine
1/3 cup fat free chicken broth
salt and fresh pepper to taste
1/4 cup chopped fresh parsley

Preheat oven to 200°. Season chicken liberally with salt and pepper. Lightly dredge in flour.

Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil. Add chicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink. Set aside in a warm oven.

Add additional oil and butter to the skillet, then garlic and cook a few seconds; add mushrooms, salt and pepper stirring occasionally until golden, about 5 minutes.

Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan.
Cook a few more minutes or until the liquid reduces by half.

Top the chicken with the mushroom sauce and serve.

What’s your favorite foodie site?

1 comment:

Heather said...

lackadaisical is one of my most favorite words.

you look great - and inspire me to get on WW!

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