Lemon Chicken and Vegetables with Broccoli and Mushroom Sauce

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 365.2
  • Total Fat: 9.6 g
  • Cholesterol: 86.9 mg
  • Sodium: 715.1 mg
  • Total Carbs: 32.9 g
  • Dietary Fiber: 6.4 g
  • Protein: 38.3 g

View full nutritional breakdown of Lemon Chicken and Vegetables with Broccoli and Mushroom Sauce calories by ingredient
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Submitted by: CARAABBEY05

Introduction

I came up with this recipe off the top of my head. I started making it and I wasn't sure how it was going to come out, but I love it! And so does my husband! I came up with this recipe off the top of my head. I started making it and I wasn't sure how it was going to come out, but I love it! And so does my husband!
Number of Servings: 4

Ingredients

    * 4 boneless, skinless chicken breasts (each cut in half)
    * 1 stalk broccoli
    * 1 large carrot,
    * 3/4 skim milk
    * 2 oz monterrey jack cheese
    * 2 cups fresh mushrooms
    * 1 tbsp olive oil
    * 1 large potato
    * 1 tbsp whole wheat flour
    * 1/2 tbsp marjoram
    * 1/2 tbsp oregano
    * 1/2 tbsp basil
    * 2 cups Swanson Chicken Broth 99% Fat Free
    * 1/2 cup lemon juice

Directions

- peel the carrot and cut into slices
- cut the potato into wedges
- pour the chicken broth and lemon juice into a 9x9 oven dish
- put the carrots and potatos in the bottom on the pan and put the chicken on top
- sprinkle basil, oregano and marjoram over the chicken and vegetables
- cook at 350 for about an hour, until the chicken is throughly cooked and vegetables are tender
- slice the mushrooms and chop the broccoli
- about 20 minutes before the chicken is done, sauté the mushrooms and the broccoli in olive oil
- boil the milk in a small sauce pan and then immediately turn the heat down
- stir in the flour
- turn up heat and add in cheese
- stir until melted and then turn heat back down
- add the broccoli and mushrooms
- pour the broccoli, mushroom cheese sauce over the chicken and serve with the vegetables


makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user CARAABBEY05.





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