As expected I had a slower week than last week, but still a successful one. Part of that is my own laziness, because I was not very active last week, but even so, I lost .9 pounds for a total of 54.1 pounds! I have to say that it feels great to put on a freshly laundered t-shirt and not have to pull and stretch it until it feels comfortable. Not to mention, I can wear jeans and actually relax in them, and not feel like I’m squeezed into them. And now on to the good stuff!
I tried a new recipe this week from Skinny Taste for Chicken and Mushrooms in a Garlic White Wine Sauce. Now, I only had sparkling wine on hand so I omitted that, and since I was cooking for one (again) I adjusted recipe as shown below.
1 chicken breast (approx 200 g)
salt and pepper to taste
1/8 cup all-purpose flour
3 tsp olive oil
3 cloves garlic, minced
225 g cremini mushrooms, sliced
100 ml Campbell’s Mushroom Broth
Dried parsley flakes
For the most part I followed the original recipe with only minimal changes. I cut my chicken breast into smaller pieces, added salt and pepper, then dredged it in the flour and cooked it in 2 teaspoons of olive oil in a skillet. Once it was done, I placed the chicken on a baking sheet, and placed it in my warmed toaster oven to keep it warm.
I added one more teaspoon of olive oil to the pan, cooked the garlic for a minute and then added the mushrooms to the pan, and cooked them for about 5 minutes. I then added the mushroom broth, sprinkled some dried parsley into the pan, and cooked the mixture until the broth reduced.
I placed the chicken on the plate with some brown rice cooked in mushroom broth, and poured the mushroom mixture over the chicken.
I love mushrooms so this was the perfect dish for me and it really was delicious! I’ll definitely be trying this again and adding the wine to see how it changes the flavour.
I hope you give the original recipe a try, I don’t think you’ll be disappointed.