Makes 4 Servings
1 Serving = 5 PointsPlus™
4 Boneless/skinless chicken breasts
1/4 cup all-purpose flour
1/2 tsp salt
1/4 tsp pepper
1 TBSP olive oil
1/2 cup roasted garlic seasoned chicken broth
1 4.5-oz jar sliced mushroom, drained
Pound chicken to 1/4" thick.
In a shallow dish, mix flour, salt & pepper.
In a 12" non-stick skillet, heat oil over medium-high heat. Coat both sides of chicken with flour mixture.
Cook chicken in hot oil 6 - 8 minutes, turning once, until chicken is no longer pink in the center. Remove the chicken to a serving plate; keep warm.
Stir broth into skillet. Heat to boiling over medium-high heat. Stir in mushrooms. Cook 2 - 3 minutes, stirring frequently, until slightly thickened.
Spoon mushroom sauce over chicken and serve.
MY SPIN: This originally called for you to add 1 1/2 TBSP Dijon mustard when you add the mushrooms.....but I forgot to! DUH!!! Also, I couldn't find roasted garlic seasoned chicken broth so I used regular ole chicken broth and added a 'sprinkling' of McCormick's Salt Free Garlic & Herb Seasoning.....use to your own individual taste. Also added a little more flour to the 'sauce' to make it thicken up.
This was really good!!! The next time I make it I will try it with the Dijon.
Now for the 'legal mumbo-jumbo' to keep me out of court! *The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark.*