The thing about trying to eat healthy is that you tend to eat a lot of the same things, like chicken. And let's be honest, a boneless, skinless chicken breast can get boring FAST if you don't have good ways to prepare it. I was really happy with this recipe. It was like chicken Parmesan, with a twist (and minus the Parmesan!). I think the best part about it (besides the Italian breading) is that the base of the sauce is made with tomato paste, which is such a concentrated and rich flavor. I love it. I'm going to post the recipe as I found it, but I will tell you that when I make this again, I will probably cut the chicken broth down to one cup instead of two. It was still very good, but I would have liked the sauce to be a bit thicker, and I didn't have the time to let it reduce like I wanted. Definitely try this one though, it's very yummy.
Chicken with Mushrooms and Green Onions
Found in Weight Watchers 20 Minute Recipes magazine
2 cups chicken broth
1/4 cup tomato paste
1 teaspoon dried rubbed sage
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 skinless boneless chicken breast halves
4 teaspoons Italian seasoned breadcrumbs
2 teaspoons olive oil
1 8 ounce package mushrooms, sliced
4 green onions, thinly sliced
1. Combine first 5 ingredients in a medium bowl, and stir with a whisk. Set aside.
2. Sprinkle chicken evenly with breadcrumbs. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken, and cook 2 to 3 minutes on each side, or until lightly browned. Add mushrooms and broth mixture; cover, reduce heat, and simmer 7 to 8 minutes until chicken is done. Sprinkle with green onions.
Serves 4: one serving is one chicken breast and 1/3 cup mushroom sauce
Per Serving: 260 cal, 4.9g fat, 44.1g prot, 9.2g carb, 2.2g fiber, 99mg chol, 2.6mg iron
Points per Serving: 5