Chicken with Mushroom Cream Sauce

Saturday, April 2, 2011

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!

**Update**
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

Ingredients:
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)

Directions:
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.



**Update**

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

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

For Sauce
Pam
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

Directions:
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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