Provencal Style Sautéed Chicken with Mushrooms is a flavor-packed dish that low in calories and high in protein! Great when you are watching your weight!
A 10-Inch Stainless Steel Frying Pan With A Lid
Measuring Cups & Spoons
A Sharp Kitchen Knife
Tongs
A Small Bowl
A Whisk
Kitchen Spoon
2 Tbsp Olive Oil
4 (5 ounce) Chicken Paillards
3 Cups Crimini Mushrooms, Sliced (Also known as Baby Bellas)
2 Cups Chopped Tomatoes (Heirlooms are wonderful in this dish)
1/2 Cup White Wine
1/2 Cup Marsala
1 Tsp Arrowroot
1 Tsp Minced Garlic
1 Tsp Fresh Chopped Rosemary
1 Tbsp Fresh Chopped Tarragon
2 Tbsp Fresh Chopped Italian Parsley
1 Tbsp Fresh Chopped Dill
1/2 + additional 1/2 Tsp Sea Salt
Fresh Ground Pepper To Personal Taste
1) Sprinkle 1/2 tsp sea salt on your chicken paillards and give them each a few turns of the pepper grinder. In a small bowl, whisk together the marsala, the white wine & the arrowroot & set it aside.
2) Preheat your pan over medium heat. You know your pan is ready when you feel heat radiating from pan while holding your hand about 1-inch above the pan surface. Add the oil; swirl it around the pan. Add the chicken to the pan; you will hear a light sizzle, that’s what you want. Let the paillards brown; you will know that they are ready when they begin to turn opaque at the edges and they loosen from the pan. Turn the paillards; brown them on the other side, about 3 – 4 minutes. Transfer the chicken to a plate; set it aside.
3) Add the mushrooms to the pan, spreading them around the pan, giving each slice a little room and just leave them without stirring to brown for about 2 minutes. Stir in the tomatoes; give your wine mixture one more stir and pour it into the pan, stirring the contents of the pan as your pour. Now stir in the garlic, additional sea salt, fresh ground pepper and fresh herbs. Stir the pan one more time – the sauce will be very fragrant now. Return the chicken (and any juices that have accumulated in the plate) back to the pan, cover it, just warm the chicken through, about 3 minutes.
4) To plate the dish, place a chicken paillard on each plate and spoon a a spoonful of the sauce on top. Go around a second time to evenly distribute the rest of the sauce amongst the plates.
5) Serve and enjoy!
Dried herbs can be used in this dish; use about a third as much. Dried Herbs de Provence works well in this dish as well.
• 299 Calories
• 35 grams of Protein
• 9 grams of Total Carbohydrates
• 3 grams of Sugar
• 2 grams of Fiber
• 9 grams of Total Fat
• 1 gram of Saturated Fat
• 0 grams of Trans Fat
• 81 mg of Cholesterol
• 682 mg of Sodium
• 92% RDA Niacin
• 56% RDA Selenium
• 48% RDA Vitamin K
• 46% RDA Vitamin B6
• 36% RDA Phosphorus
• 28% RDA Sodium
• 27% RDA Vitamin C
• 24% RDA Riboflavin
• 24% RDA Potassium
• 21% RDA Pantothenic Acid
• 19% RDA Vitamin A
• 19% RDA Copper
• 14% RDA Magnesium
• 13% RDA Vitamin E
• 13% RDA Zinc
• 12% RDA Thiamin
• 12% RDA Manganese
• 10% RDA Vitamin B12
• Glycemic load: 3
Brief mention: “Results vary. This is not medical advice. Always consult your physician before making significant changes to your diet or exercise regimen.”
