Chicken with Mushroom Cream Sauce

This dish turned out way better than I expected it to. Who would have thought chicken broth and cream cheese would make a delicious sauce. It makes a nice elegant meal that is so quick to prepare. I would love to serve this to guests with a side of mashed potatoes, but of course, cauliflower mashed "potatoes" for me. This will be another one of those dishes I will continue to make after Medifast. Honestly, I don't even like mushrooms. Nope, not one bit. That may be the reason why you don't see many mushrooms in the photo :) I figured I should leave a few mushrooms on the chicken for the sake of the photo since the recipe title does include the words "Mushroom Cream Sauce" LOL. I still used some mushrooms in the sauce for flavor, but I didn't eat any of them. I just added more broccoli to my green instead. I do the exact same thing when making Chicken Marsala. I make the dish with the mushrooms and then leave them out when it is time to chow down. The recipe calls for cremini mushrooms, but I couldn't find them anywhere. I know they are sweet, small mushrooms, but no local grocery store had them. Instead, I used canned mushrooms with no salt added, which was fine by me because I wasn't going to eat them anyway. Also, the recipe states to use only 1/4 cup chicken broth and 1 tbsp cream cheese. I made it this way, but I thought it needed more sauce so I can add the sauce to my veggies. Next time I will double up on the sauce. I already adapted the recipe to include the extra sauce so you will know how many condiments you are getting in the dish. I have the extra condiments to spare so why not use them? Overall, a very yummy dish! I hope you enjoy it!

Check out another variation of this recipe by Robin Seidel below the original recipe! I also included her photo! Looks delicious!

Chicken with Mushroom Cream Sauce
Slightly adapted from The South Beach Diet Super Quick Cookbook by Arthur Agatston, MD

For the Meat
18 oz Raw Chicken Breasts - should yield 12 oz cooked (2 Lean)
1/4 tsp Salt (1 Condiment)
1/8 tsp Pepper (1/4 Condiment)
1 tsp olive oil (1 Healthy Fat)

For the Sauce
1 tsp olive oil (1 Healthy Fat)
1 Cup Mushrooms (2 Greens)
1 scallion, thinly sliced
1/2 cup lower-sodium chicken broth (1/2 Condiment)
2 tbsp reduced fat cream cheese (2 Condiments)
1/4 tsp dried rosemary (1/4 Condiment)
Dash of Salt (optional)

Season the chicken with salt and pepper. In a large non-stick skillet, heat 1 tsp olive oil over medium heat. Add the chicken and cook until golden brown, about 3 minutes per side. Transfer to plate and keep warm.
Add the mushrooms, scallions and 1 tsp olive oil to the skillet. Cook over medium heat, tossing frequently, until the mushrooms have wilted, about 3 minutes.
Add the broth, cream cheese, rosemary and salt (original recipe calls for 1/8 tsp but I didn't add it). Stir until the cream cheese melts, about 1 minute.
Return the chicken to the pan and bring to a simmer. Cover and cook until the chicken is cooked through and still juicy, about 5 to 10 minutes.
Divide the chicken and sauce evenly among two plates.

2 Servings with 1 Lean, 1 Green (You still need to add 2 servings of greens per serving), 2 Condiments and 1 Healthy Fat per serving

Note * I didn't include the scallions in the green because it was only 1 to 2 tbsp total. If you would like to subtract it from your green, please do so.


I wanted to include a variation of this recipe by Robin Seidel from the Medifast Facebook page. It looks really good so I wanted to share it with you:

Chicken with Chipotle Mushroom Cream Sauce
Slightly adapted from Robin Seidel

For Chicken
9 oz. chicken tenderloins
1/4 tsp. Southwest seasoning

For Sauce
1 cup thickly sliced mushrooms
½ cup lower-sodium chicken broth
2 wedges sun-dried tomato chipotle Laughing Cow cheese, crumbled
1/8 tsp chipotle chili powder or ½ chopped chipotle pepper
Dash of salt
1 scallion, thinly sliced
Fresh cilantro, chopped

Season the chicken with Southwest seasoning. In a large non-stick skillet, spray Pam and heat over medium-high heat. Add the chicken and cook until golden brown, about 3 minutes per side. Transfer to a plate and tent lightly with foil.
Spray Pam in the skillet, add the mushrooms. Cook over medium-high heat, turning once, until the mushrooms are nicely browned, about 3 minutes.
Add the broth, cheese, and chipotle chili powder or chopped chipotle pepper. Whisk until the cheese melts, about 1 minute. Test for seasoning and add a dash of salt if necessary. Add any juices that collected from the chicken. Bring to a simmer and reduce to a creamy consistency. Add the scallion, stir just to incorporate. Plate the sauce and top with chicken and sprinkle with chopped cilantro.

1 Serving  providing 1 Lean, 2 Greens, 2 Condiments and 1 Healthy Fat

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