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Topic: Lightened up Smothered Chicken  (Read 603 times)
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MareMare
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« on: January 16, 2014 04:36:17 PM »

I made this for dinner last night and it was really good. I found a recipe here but it was kind of ridiculous, it had a stick of butter plus 2T of olive oil just in the mushrooms! Dang! I decided if I removed all the butter and oil I could reduce the fat and calories and still use 3 cheeses! Smaller amounts of more flavorful cheeses (parmesan, pepperjack), is better IMO than mounds of mozzarella.



Pre-heat oven to 350*F. Spray a large baking dish with Pam. You'll need two big non-stick saute pans also (or one large and one medium), get them both going on medium high after chopping up your veggies.

6- Four Ounce chicken breasts, boneless, skinless
seasoned salt and granulated garlic
Pam spray
4 cups sliced mushrooms
1/4 cup diced yellow onion
2 cloves garlic, pressed
1/4 cup white wine (dry)
2 T half and half
1/4 cup whipped cream cheese
1/4 cup shredded parmesan cheese
1/2 teaspoon red pepper flakes, or to taste
10 cups raw spinach, chopped roughly
6 T pepperjack cheese, shredded

1. In large saute pan sprayed with Pam, heated very high (8-9 on my stove), place chicken breasts. Season with seasoned salt and granulated garlic. Sear on both sides until nice brown crust, 1-2 minutes each side. Move to baking dish and place in pre-heated oven. Set timer for 15 minutes

2. While chicken is searing, put mushrooms in medium saute pan over medium high heat (6-7). No oil or butter, just spray with Pam first. Continue to cook and stir until these are golden brown, then remove from heat and set aside.

3. After chicken is removed from large pan, add more Pam spray (no need to wipe out), lower heat to medium low, and add the diced onions. When onions have cooked down and are soft but not browned, add garlic. Cook for 1-2 minutes, then de-glaze pan with white wine. Add cream cheese and parmesan cheese. Stir in half and half, season with red pepper flakes and black pepper. Add half the spinach, stir and cook. When that's wilted down nicely add the other half. When it's wilted completely it is done and hopefully 15 minutes is about up.

4. When chicken has been in oven 15 minutes, remove. Top each chicken breast with mushrooms, then add the spinach mixture and finally 1 Tablespoon of pepperjack cheese to each one. Put back in oven for 15 minutes to finish cooking through and to melt cheeses.

Serves 6, each serving is 1 chicken breast with 1/6 the mushrooms and 1/6 the spinach/cheese mixture and 1 T pepperjack cheese

Nutrition info via MyFitnessPal:
238 calories, 6 g carbs, 32 g protein, 9 g fat, 2 g fiber

Serve with potatoes, rice or your favorite side dish.
« Last Edit: January 16, 2014 04:36:59 PM by MareMare » THIS ROCKS   Logged

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« Reply #1 on: January 16, 2014 06:27:47 PM »

Holy crow, a whole stick of butter? WOW!
I like your mods, that looks like something I could get even the meat-fussy kid to eat. Nice one!
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« Reply #2 on: January 16, 2014 06:52:11 PM »

Today I took the leftovers and chopped it up and put it in a taco! Yummy!
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« Reply #3 on: January 17, 2014 04:46:12 AM »

OMG! This looks so good! Thanks for the lightened recipe. I will definitely be making this.
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« Reply #4 on: January 20, 2014 09:02:24 AM »

Not sure how I missed this, but it looks tasty! Bet the boys loved it. Smiley
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« Reply #5 on: January 20, 2014 07:57:22 PM »

They weren't around but my mom liked it, and I swear in some ways she is pickier than the nephews! She said it was the juiciest chicken breast I've ever cooked!
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« Reply #6 on: January 21, 2014 02:59:49 AM »

 Cheesy Mom's can be our best kitchen critiques.
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