4 boneless-skinless chicken breasts, 5 ounce each (approx.)
8 ounces brown (crimini) mushrooms, sliced
½ cup onion, sliced
¼ cup white wine
Herb blend (your preference)
Place chicken breasts in a heavy duty ziplock storage bag, and pound flat (to ½ inch). Season with pepper and herb blend (both sides.)
In a large non-stick sauté pan, spray with cooking spray, heat over medium-high heat and place chicken in pan. Cook for 5-6 minutes per side. They should be nicely brown. Remove from pan, set aside. Spray with cooking spray again, add onions. Saute for 1 minute, add mushrooms. Saute another 2 minutes, add wine and return the chicken to the pan. Cover, and cook over medium for another 3 minutes. Remove, serve topped with mushrooms.
Sat fat: 0g
Potatoes Alfredo with Gruyere
4 potatoes (1 pound) I like using Yukon Gold potatoes
½ cup prepared alfredo sauce
¼ cup milk (I used 2%)
¾ ounce gruyere cheese, shredded
Preheat oven to 350F
Wash potatoes. Slice thinly (with skins is my preference.) Place in bowl. Top with alfredo sauce and milk. Stir together.
Spray small baking dish (1.5 quart round worked for me, as would an 8×8 baking pan) with non-stick spray. Layer potatoes. Top with shredded gruyere.
Sat fat: 3.3g