Creamy Mushroom Chicken Directions:
-
Cut the chicken breasts in half lengthwise to create 4 thin cutlets. Season with salt and pepper, then lightly dredge in flour, shaking off excess.
-
Heat a 12-inch nonstick skillet over medium-high heat and add the olive oil.
-
Add the chicken cutlets and cook for 4 minutes per side until golden brown. Remove from the skillet and set aside.
-
Add the light butter to the skillet. Once melted, add the mushrooms and Italian seasoning. Cook for 6 minutes, stirring occasionally, until moisture evaporates and mushrooms are lightly browned.
-
Remove mushrooms from the skillet and place them with the chicken.
-
Add garlic, chicken broth, lemon juice, and Dijon mustard to the skillet. Stir continuously and cook for 3 minutes until reduced by half.
-
Add the fat-free half-and-half, then return the chicken and mushrooms to the skillet. Cook for 5 minutes until the chicken reaches 165°F and the sauce thickens. Season with salt and pepper if needed.
WW Points Calculation
-
Chicken breasts (2 large): 0.00
-
Flour, 2 tbsp total: 2.00
-
Olive oil, 1 tbsp: 4.00
-
Light butter, 1 tbsp: 2.00
-
Mushrooms, garlic, seasoning, lemon juice: 0.00
-
Fat-free chicken broth, 1/2 cup: 0.00
-
Dijon mustard, 1/2 tsp: 0.00
-
Fat-free half-and-half, 1 cup: 1.00
Points Information:
Total Points: 9.00
Servings: 4 servings (1 chicken cutlet with sauce per serving)
Points per serving: 2.25
Nutrition Information
Calories: 265
Fat: 7 g
Protein: 34 g
Carbohydrates: 10 g
Sugar: 3 g
Sodium: 520 mg
I'm waiting for your comments! Enjoy!
