Chicken and Mushrooms in Dijon Cream Sauce
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Chicken and Mushrooms in Dijon Cream Sauce
Optavia Stacey Hawkins
Category
Main Dish
Cuisine
American
Author :
Optavia Stacey Hawkins
Servings
4
Prep Time
5 minutes
Cook Time
10-25 minutes
You'll be surprised how these simple flavors combine together to make an unforgettable Lean and Green Meal fit for a king! Inspired by the hearty, richness of pommery style (grainy) mustard, this low carb meal recipe comes together quickly, easily and deliciously. You won't believe it's on program!
Whether you use fresh chicken breasts and make the meal from scratch, or make it even faster by using store-bought rotisserie chicken, this recipe will both delight and tantalize your taste buds.
Happy Cooking!
Stacey
Ingredients
Chicken (if not using a rotisserie chicken)
-
2 pounds boneless skinless chicken breast*
-
nonstick cooking spray
-
pinch of Dash of Desperation Seasoning
Pommery Mushroom Sauce
-
⅓ C low sodium chicken broth
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½ Tablespoon Stacey Hawkins Lit Garlic Seasoning
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4 ounces sliced mushrooms
-
4 T fat free half and half
-
2 T pommery (grainy style mustard)
Directions
CHICKEN
If using a rotisserie chicken, slice, measure out 24 ounces and set aside. Skip ahead to the next step and make the sauce.
If using fresh chicken, spray a large frying pan with nonstick cooking spray and place over medium high heat.
Season chicken with Dash of Desperation and sear for 4-7 minutes on both sides until cooked thoroughly. Move chicken onto a plate and set aside.
SAUCE
Place pan over medium high heat (same pan if cooking chicken) and add chicken broth and Lit Garlic Seasoning.
Simmer for 1 minute and add mushrooms. Cook for 3 minutes.
Add half and half and mustard. Stir to combine. Reduce heat to medium and simmer for 3-5 minutes until sauce is thick.
Pour sauce over sliced chicken breasts and serve hot. Serves 4
Chef's Notes & More
Lean and Green Optavia Counts
6 ounces of chicken breast and 1/4 of the sauce are
1 Leaner
3/4 Green
1 Healthy Fat
2 Condiments
*Or a pre-cooked rotisserie chicken.
