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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!!!

Thursday, February 4, 2016

Garlic Mushroom Chicken in a White Wine Sauce

I haven't done a new recipe in a long time. Since this ankle injury, standing for long periods of time isn't fun, so cooking hasn't been fun. But I was in the mood.....and this is what I came up with. It's very easy and very good.....but my kitchen looked like a tornado went through it!

Makes 4 Servings

8 chicken tenders (remove all visible fat)
@2 tsp light butter
@2 tsp olive oil
@1/4 cup all purpose flour
4 garlic cloves, minced
8 ounces sliced mushrooms
1/4 cup white cooking wine
1/3 cup fat-free/low-sodium chicken broth
salt & pepper to taste
1 tsp dried parsley flakes

Preheat oven to 200°.

Heat a large skillet on medium heat and add 1 tsp butter and olive oil. Dredge the chicken lightly in flour and add to the skillet. Salt & pepper to taste. Cook chicken until lightly browned and no longer pink. Place chicken on an oven-safe plate and place in the oven to keep warm.

Add the remaining butter and oil to the skillet. Add the garlic and cook about a minute. Add the mushrooms and salt & pepper to taste. Stir occasionally until golden brown.

Add the wine, chicken broth and parsley to the mushrooms. Stir with a wooden spoon and break up any brown bits from the bottom of the pan. Cook a few more minutes until the liquid is reduced a bit and then sprinkle in some flour to thicken the sauce.

Take the chicken out of the oven. Place 2 pieces of chicken on your plate and top with mushroom mixture.

Served with baked sweet potato which added a nice 'pop' of color.
MY SPIN: I would use more garlic, but we love garlic. 

Loving Life!

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