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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. Now.....let's have some fun in the kitchen!!!

Saturday, March 23, 2013

Hunter's Chicken

I took the chicken out of the freezer thinking we'd barbecue......and then Mother Nature forgot it was Spring....it was COLD outside! I didn't want to do an every-day chicken recipe so I *hunted* (pun intended) for something different, found a recipe similar to this, tweaked it and here it is!

Makes 4 Servings
1 Serving = @9 PointsPlus™*

1 TBSP olive oil
4 bone-in, skinless chicken breasts
1 tsp salt
1/2 tsp fresh-ground black pepper
1 TBSP light butter
1 onion, chopped
3/4 pound mushrooms, sliced
2 cloves garlic, minced
1 1/2 tsp all-purpose flour
6 TBSP dry vermouth or white cooking wine
2/3 cup low-sodium chicken broth
1 cup canned diced tomatoes, drained
1/2 cup crushed tomatoes
1/4 tsp dried thyme

In a large, deep frying pan (I used my electric skillet), heat the olive oil over medium high heat. Season the chicken with 1/4 tsp of the salt & pepper and add to the pan. Cook until browned. Remove from the pan and pour off all but @1 TBSP fat/drippings from the pan.

Reduce the heat to medium low and add the butter. Add the onion and cook, stirring occasionally, @5 minutes. Raise the heat to medium high and add the mushrooms, garlic and 1/4 tsp salt. Cook, stirring frequently, @5 minutes.

Add the flour and stir for 30 seconds. Stir in the vermouth (or wine); simmer. Stir in the chicken broth, tomatoes and thyme. Add the chicken and any juice that has accumulated on the plate. Reduce the heat to medium low, cover and simmer @10 more minutes.

MY SPIN: The next time I make this, I'll use boneless/skinless chicken breasts and more garlic. I did use 1 lb of mushrooms. If you don't want to use the vermouth or white cooking wine, use chicken broth and then refigure the PointsPlus™.

*The PointsPlus™ values I'm showing are approximate.....will depend on the size/weight of the chicken.

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. ***

Loving Life(time)!

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