About Me

My photo
Welcome to Tweaked at Chez Jan de la Dayton....translated to 'tweaked at Jan's house in Dayton'! Sounds fancy, but it's not. If you choose to share a recipe, be kind and give me kudos for it. The pictures are NOT to be taken off this blog unless used in a direct link to this blog. Once upon a time I was a Weight Watchers leader....that chapter is closed. But I still like to eat and bake and don't like the weight that finds its way to me too easily. So I go find delicious-sounding recipes and tweak them. Some recipes, however, just don't turn out right if they're tweaked. I've not posted anything....so far.....that isn't WW friendly. That might change, and I'll warn you if I post something with 'scary' P+ values. For those who don't use substitutions, the ratio for Splenda granulated/sugar is 1:1 and the ratio for egg substitute/eggs is 1/4 cup of egg sub = 1 egg. NOTE: The Points Values on these recipes are OLD, so figure the new ones out on your own. I'm no longer with WW. Now.....let's have some fun in the kitchen!!!

Friday, January 6, 2012

Mushroom Chicken

Hey everyone! This recipe was supposed to be Mushroom Dijon Chicken but I had a DUH moment and forgot to add the Dijon! Oh boy! It was still delicious, so I figured I'll share it and then give you the add-on Dijon.

MUSHROOM CHICKEN
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.*

Later!
Loving Life(time)!
Jan


Posted by at

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)