Chicken and Mushrooms in a Garlic White Wine Sauce

Haven't done a dinner recipe in a while. We have decided in my house that each of us will try a different recipe to cook for everyone each week. This was mine, and it turned out pretty good (well there were no leftovers at least)

Ingredients
Serving Size: 4 Servings (divide between 4)
Calories: 169
8 chicken tenderloins, 16 oz total
2 tsp butter
2 tsp olive oil
1/4 cup all purpose flour* (use rice flour if gluten free)
3-4 cloves garlic, minced
12 oz sliced mushrooms
1/4 cup white wine
1/3 cup fat free chicken broth
salt and fresh pepper to taste
1/4 cup chopped fresh parsley

Season chicken with salt and pepper. Lightly dredge in flour.

Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil. Add chicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink. Set aside.

Add additional oil and butter to the skillet, then garlic and cook a few seconds; add mushrooms, salt and pepper stirring occasionally until golden, about 5 minutes.

Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan. Cook a few more minutes or until the liquid reduces by half. Top the chicken with the mushroom sauce and serve.

I served this with garlic and herb couscous!

*I only used 1 tbsp of flour and tossed the rest, so calculations were for 1 tbsp flour only.

Pecan Do It!: Chicken Salad Swap

My 24th Birthday was yesterday! Yahoo! I decided to go to the Air and Space museum in Chantilly for my Birthday! I wanted to keep it low key because of my triathlon in 2 weeks. It's kinda nerdy, but I don't really care. I'm an AE, and I enjoyed it! Here's something that I made at ate on my Birthday! It was really yummy, and I thought I would share!


Creamy scoopable salads are SO GOOD, especially when they're packed with fruit. Add in delicious pecans, and they're even better. Put some in a sandwich? HOLY COW, you've got a handheld masterpiece. Just make sure you eat our version and not the one from Arby's. This recipe serves two, so call a friend or save some for another day!

Ingredients
Serving Size: 2 servings (1/2 recipe)- 254 Calories
1/2 cup fat-free mayonnaise
1/8 tsp. garlic powder
1/8 tsp. salt
4 oz. cooked and chopped skinless lean chicken breast
1/4 cup halved red seedless grapes
1/4 cup chopped apple
2 tbsp. chopped celery
1 1/2 tbsp. chopped pecans
4 slices light bread, honey-wheat flavor if available
2 large lettuce leaves

Directions:
Place mayo, garlic powder, and salt in a large bowl; mix well. Add chicken and stir to coat. Add grapes, apple, celery, and pecans; stir well and set aside.

To make each sandwich, lightly toast bread slices (if you like). Lay out 1 bread slice and top with a lettuce leaf. Evenly place half of the chicken salad (about 3/4 cup) over the lettuce. Top with the other bread slice.

Repeat with remaining bread, lettuce, and chicken salad to make the second sandwich. (Or cover and refrigerate the remaining chicken salad, and assemble that sandwich another day.)

Enjoy!

California Pizza Kitchen BBQ Chicken Pizza

A single-serve BBQ chicken pizza that is SO rockin' it hurts. CPK, eat your heart out...I love this recipe and make it all the time.

Ingredients
Serving Size: 1 pizza (entire recipe) 340 Calories
1 stick light string cheese
3 oz. cooked boneless skinless lean chicken breast, chopped
2 tbsp. your favorite BBQ sauce with about 45 calories per 2-tbsp. serving, divided
1 high-fiber or whole-wheat pita
1 1/2 tbsp. finely chopped red onion

Optional
1 tsp. chopped cilantro

Preheat oven to 375 degrees.

Break string cheese into thirds, and place in a food processor or blender -- blend at high speed until cheese takes on a shredded or grated consistency. (Or just tear string cheese into pieces and roughly chop.) Set aside.

In a small dish, toss chopped chicken with 1 tbsp. BBQ sauce and set aside.

Place pita on a baking sheet sprayed with nonstick spray. Spread remaining 1 tbsp. BBQ sauce onto the exposed side of the pita, leaving a 1/2-inch border around the edge.

Sprinkle evenly with shredded/grated cheese. Scatter saucy chicken over the layer of cheese, and then sprinkle with onion.

Bake in the oven for 10 - 12 minutes, until pizza is hot. Top with cilantro, slice into quarters, and enjoy. YUMMMM!

I sometimes top mine with grated Parmesan cheese! It all depends on my mood. Again sorry for the bad pic. My blackberry isn't the best device for taking pics.






The Original Sin: Comparison Time

CPK is a place full of cool, innovative, and delicious dishes. I LOVE that, but there are a few major flaws. First, the portions. Those pizzas are too large to be considered single servings, but too small to be shared without ordering a few. And second, the stats. So many of the menu items are super high in calories. Even the kid-sized version of this pizza has nearly half a thousand calories and double-digit fat grams. This one is NOT hard to make over, people. The key is finding a BBQ sauce you love that has about 45 calories a serving (I use Jack Daniels Original Recipe BBQ sauce), shredding up some string cheese (it melts SO much better than the pre-shredded stuff), and getting some good high-fiber pitas. And this pie ACTUALLY serves one -- it's perfectly sized! So if you know someone who thinks they're gonna steal a slice of yours, you'd better double the recipe. Just a friendly little tip...


Serving Size of a CPK BBQ Chicken Pizza: 1 pizza
Calories: 1,136

Yeah didn't that just make you cry a little...

Honey Mustard BBQ Chicken Stir-fry

Believe it or not, I got this off of the back of a French's Honey Mustard bottle. It was so super yummy, it was ridicules! So I thought I would share.

Ingredients
Serving Size: 4 Servings (3/4 cup of Stir-fry) 264 Calories
1 lb. boneless Chicken, cut into strips
2 bell peppers, cut into strips
1 cup snow peas
1/3 cup Honey Mustard (Like Frenches)
1/3 cup barbecue sauce
1/2 cup water

Spray a nonstick skillet with cooking spray. Cook chicken in a nonstick skillet on medium high heat until browned. Add Stir-fry vegetables and then cook until tender. Stir in the remaining ingredients and simmer for about 3 minutes. Then Dig in!

I used a red and orange bell pepper because that was what was on sale at Aldis, but you can use whatever kind you want. You can also use any kind of BBQ sauce you want. I used Jack Daniels Original Recipe BBQ just because that is my absolute favorite sauce! I would pair this with brown rice or some sort of bread. I paired mine with a toasted pita. Yummy!


Sorry the Picture quality is so horrible. I took it using my blackberry!