Creamy Garlic Chicken

Yummy Sunday Supper.  Love this with the garlic mashed cauliflower and biscuits an

d a tossed green salad and of course with a glass of wine.  See below to print the recipe.

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Ingredients:

  • 4 Chicken Breasts, boneless, skinless
  • sea salt and pepper to taste
  • 4 tablespoons Almond or Coconut or other gluten free flour
  • 1 tablespoon Dijon Mustard
  • 2 Tbsp Olive oil
  • 1/2 cup Chicken Broth
  • 2 tablespoons lemon juice
  • 1/2 cup light coconut cream
  • 1 cup sliced mushrooms
  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon of chopped fresh sage
  • 10 gloves of garlic
  • Chopped parsley, as garnish

The whole house smelled soooooo good.  I love garlic.  I do put a lot of garlic in this recipe.  

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Instructions:

  1. Heat oil in a large skillet over medium high heat.
  2. (If the chicken breasts are very thick, pound them to be thinner, and evenly sized)
  3. Salt and pepper each side of the chicken breasts and dredge in the flour, pressing lightly to coat.
  4. Add 1 tablespoon of oil in skillet
  5. Place the chicken breasts in in the hot skillet.
  6. Cook for 3-4 minutes on each side, or until it is cooked.
  7. Remove chicken from the skillet and set aside.
  8. Add the other table spoon of oil and add mushrooms, garlic chopped fresh thyme and chopped sage. Saute until tender. 
  9. Turn the heat to medium low. Add broth, lemon juice, and cream.  Add in the chicken
  10. Let the sauce gently bubble for about 3-4 minutes.
  11. Spoon the sauce over cooked chicken.
  12. Sprinkle with fresh chopped parsley

Add 1 tablespoon of cornstarch to 2 tablespoons of cream mixture.  Mix together first in small bowl then add to skillet to thicken sauce. 

344 calories, 10.39 grams total fat, 2.8 grams saturated fat, 23.1 grams carbohydrates, 2.6 grams fiber, .3 grams sugar, 37.1 grams protein   Weight Watchers smart points 7 points

Creamy Garlic Chicken
Serves 4
So Creamy and garlicky delish! Enjoy!
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients
  1. • 4 Chicken Breasts, boneless, skinless
  2. • sea salt and pepper to taste
  3. • 4 tablespoons Almond or Coconut or other gluten free flour
  4. • 1 tablespoon Dijon Mustard
  5. • 2 Tbsp Olive oil
  6. • 1/2 cup Chicken Broth
  7. • 2 tablespoons lemon juice
  8. • 1/2 cup light coconut cream
  9. • 1 cup sliced mushrooms
  10. • 2 tablespoons chopped fresh thyme
  11. • 1 tablespoon of chopped fresh sage
  12. • 10 gloves of garlic
  13. • Chopped parsley, as garnish
Instructions
  1. 1. Heat oil in a large skillet over medium high heat.
  2. 2. (If the chicken breasts are very thick, pound them to be thinner, and evenly sized)
  3. 3. Salt and pepper each side of the chicken breasts and dredge in the flour, pressing lightly to coat.
  4. 4. Add 1 tablespoon of oil in skillet
  5. 5. Place the chicken breasts in in the hot skillet.
  6. 6. Cook for 3-4 minutes on each side, or until it is cooked.
  7. 7. Remove chicken from the skillet and set aside.
  8. 8. Add the other table spoon of oil and add mushrooms, garlic chopped fresh thyme and chopped sage. Saute until tender.
  9. 9. Turn the heat to medium low. Add broth, lemon juice, and cream. Add in the chicken
  10. 10. Let the sauce gently bubble for about 3-4 minutes.
  11. 11. Spoon the sauce over cooked chicken.
  12. 12. Sprinkle with fresh chopped parsley
  13. Add 1 tablespoon of cornstarch to 2 tablespoons of cream mixture. Mix together first in small bowl then add to skillet to thicken sauce.
Notes
  1. 344 calories, 10.39 grams total fat, 2.8 grams saturated fat, 23.1 grams carbohydrates, 2.6 grams fiber, .3 grams sugar, 37.1 grams protein
  2. Weight Watchers smart points 7 points
  3. Note: Option instead of chicken broth replace with white wine. Enjoy!
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