“> This creamy mushroom chicken recipe is a great spin on your typical Chicken Marsala. It is packed with rich flavor, but, not all the calories and points+ that are in a traditional Marsala dish. It is the perfect meal to make on a weeknight when time is limited. Serve it up with Jicama Hashbrowns and steam broccoli for one delicious dinner. I got this recipe from Danica’s blog…you can go here to see her blog…http://danicasdaily.com
low carb and 4 WW points
Ingredients (4 servings)
•1 lb boneless, skinless chicken breasts
•3 tsp olive oil, divided
•Sea Salt & Black Pepper to taste
•8 oz cremini mushrooms, quartered
•3 green onions, sliced
•1 large garlic clove, minced
•1/2 cup low-sodium chicken broth
•2 Laughing Cow Light Original Swiss Wedges
•1/2 tsp Italian Seasoning
•Heat 2 teaspoons olive oil in a large skillet over medium heat. Sprinkle chicken breasts with sea salt and black pepper. “Fry” in the oil until lightly browned on each side, about 5 minutes each. Remove to a plate, keep warm.
•Add remaining teaspoon of olive oil to the pan along with the mushrooms, green onions and garlic. Cook until mushrooms soften, about 3-4 minutes.
•Add chicken broth, Laughing Cow and Italian seasoning, cooking until the cheese melts, about 1 minute.
•Return chicken to pan, cover and cook over medium heat until chicken is cooked through, about 8-10 minutes longer. Enjoy!