Mushroom-y, creamy, Alfredo-y Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tbsp olive oil4 chicken breasts, pounded thin7 oz. mushrooms (I used baby brown)1 tbsp butter or margarine (I used Smart Balance 50/50 with Omega 3)1/4 c light whipping cream1/4 cup sour cream2 oz.. 1/3 less fat cream cheese1 14 oz. can of Swanson Natural Goodness less sodium chicken broth1/4 c freshly grated pecorino romano or parmigiana regianospices to taste - garlic and onion powder, pepper
In a large skillet heat olive oil and cook thinned chicken breasts until no longer pink. Remove from skillet and set aside covered. Reduce heat and add chicken broth to deglaze pan. Slice mushrooms and add to the chicken broth along with the butter/margarine. Let the mushrooms cook for about 5 minutes or until the start to look darker in color. Add cream,sour cream and cream cheese. Bring to a bubble raising the heat a little if you have to. Add in the cheese and let bubble again to thicken. Stir often so muchrooms do not stick or bottom does not burn. After about 10-15 mins, return chicken to skillet, spoon some sauce over it and let simmer for another 7 - 10 minutes depending on how thick you like the sauce. It will not get really thick and the more you cook it the more it will reduce and the less you will have to spoon on the breasts.
Number of Servings: 4
Recipe submitted by SparkPeople user CRUZ2010.
Number of Servings: 4
Recipe submitted by SparkPeople user CRUZ2010.
Nutritional Info Amount Per Serving
- Calories: 351.5
- Total Fat: 15.8 g
- Cholesterol: 127.2 mg
- Sodium: 591.9 mg
- Total Carbs: 4.3 g
- Dietary Fiber: 0.6 g
- Protein: 45.8 g
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