- 6 (6-ounce) skinless, boneless chicken breast halves
- 3 tablespoons butter, divided
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 ounces morel mushrooms
- 4 ounces button mushrooms, thinly sliced
- 2 cups fat-free, less-sodium chicken broth
- 1/4 cup whipping cream
- 4 1/2 cups hot cooked egg noodles
- Fresh flat-leaf parsley sprigs (optional)
1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or small heavy skillet. Heat 2 teaspoons butter in a large nonstick skillet over medium heat. Sprinkle chicken evenly with salt and pepper. Add 2 breast halves to pan, and cook for 3 minutes on each side or until done. Repeat procedure twice with 4 teaspoons butter and remaining chicken. Keep warm.
2. Melt remaining 1 tablespoon butter in pan over medium-high heat. Add mushrooms to pan; sauté 5 minutes or until moisture evaporates, stirring frequently. Remove mushroom mixture from pan. Add broth to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1 cup (about 5 minutes). Return mushroom mixture to pan. Stir in cream; cook 2 minutes or until slightly thick, stirring occasionally.
3. Place 3/4 cup egg noodles on each of 6 plates. Cut each chicken breast half into 1-inch-thick strips. Top each serving with 1 chicken breast half and about 1/3 cup mushroom mixture. Garnish each serving with parsley sprigs, if desired.
- Calories: 452
- Fat: 14.2g (sat 7g,mono 3.8g,poly 1.6g)
- Protein: 47g
- Carbohydrate: 32.2g
- Fiber: 2.2g
- Cholesterol: 162mg
- Iron: 3.4mg
- Sodium: 489mg
- Calcium: 49mg
NOTE: Triple recipe to cover 6 breasts, freeze 2/3 of it for easy weeknight meals.
- 2 (6-ounce) skinless, boneless chicken breast halves
- Cooking spray
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 (3 1/2-ounce) packages shiitake mushrooms, sliced
- 1/2 cup Marsala wine
- 2 green onions, finely chopped (about 1/3 cup) and divided
- 2 tablespoons butter
1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken evenly with salt and pepper. Add chicken to pan. Cook 5 to 6 minutes on each side or until done. Remove chicken and drippings from pan; set aside, and keep warm.
3. Heat pan over medium-high heat; coat pan with cooking spray. Add mushrooms. Coat mushrooms with cooking spray; cook 2 minutes or until tender, stirring frequently. Add wine and 3 tablespoons onions. Cook 30 seconds over high heat. Reduce heat; add butter, stirring until butter melts.
4. Add chicken and drippings to pan, stirring gently. Place chicken on platter. Spoon mushroom sauce over chicken; sprinkle with remaining onions.
- 1 c. uncooked orzo
- 2 c. chopped spinach
- ½ c. drained, chopped
- sun-dried tomatoes
- 3 tbsp. red onion
- 3 tbsp. kalamata olives
- ½ tsp. pepper
- ¼ tsp. salt
- 6 oz. jar artichokes
- ¾ c. feta cheese
- Cook orzo, drain & rinse with cold water.
- Drain artichokes, reserving the liquid in a small bowl. Coursely chop artichoke hearts.
- Combine orzo, artichokes, spinach, sundried tomatoes, onion, olives, half of the feta, pepper & salt in large bowl. Toss gently.
- Dress with artichoke marinade until coated. Sprinkle with remaining feta cheese.
From Judson’s Parent’s friends at Spangdahlem AFB
- 1 box spaghetti
- ½ lb. sliced bacon
- 1 small onion
- 2 eggs
- ¾ c. parmesan cheese
- Cook bacon until brown, but not crisp. Drain off all but 3 tablespoons of fat. Saute finely chopped onion. Mix with finely grated cheese and 2 eggs.
- Cook spaghetti & drain. Return to pot and add bacon & mixture over. Toss QUICKLY.
- Serve topped with parsley.
Perfect sauce for lamb or beef… makes about 8 tablespoons… best if made right before serving.
- 2 teaspoons sugar
- 1/2 teaspoon kosher salt
- 1 tablespoon coarsely chopped fresh ginger
- 1 small serrano or jalapeño pepper, coarsely chopped
- 1 clove garlic, crushed and peeled
- 2 cups lightly packed fresh mint leaves
- 2 tablespoons rice-wine vinegar
- 1 teaspoon canola oil
- Place sugar and salt in a food processor. With the motor running, drop ginger, peppers and garlic through the feed tube; process until very finely chopped. Add mint and pulse until finely chopped. Add vinegar and oil and pulse to mix. Transfer to a small serving bowl. Serve immediately.
Per serving: 41 calories; 1 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 6 g carbohydrates; 1 g protein; 1 g fiber; 389 mg sodium; 14 mg potassium.
Nutrition Bonus: Vitamin C (50% daily value).
Exchanges: 1 vegetable
See this recipe at EatingWell.com