It’s 2014 already! Can you believe it? 2013 was a whirlwind, so we can’t wait to see what this year has in store for us. And with such thoughts, comes New Year resolutions. We’re promising to meet with our trainer more regularly since we would like to shed some holiday weight and get fit. After all, healthy recipes have not really been in our repertoire lately with all of that holiday cooking! But recently, a reader asked us for a heart-healthy recipe, and we thought it was apropos to post our new recipe today!
This Chicken dish is low fat, heart-healthy, and the mushrooms provide a ton of other health benefits. In fact, did you know that Baby Bellas and Cremini mushrooms are low-fat, cholesterol-free and a rich source of essential vitamins and minerals that can enhance your health and help prevent disease? These nutrients include selenium, niacin, copper and pantothenic acid.
Heart Healthy Lemon Chicken with Mushroons
- 2 Chicken Breasts – Pounded very thin – lightly salt & pepper both sides
- 1 shallot – coarse chopped
- 2 cups baby bella/cremini mushrooms – Sliced
- I Lemon
- Salt and Pepper
- 1 Tablespoon butter
- 1 Tablespoon olive oil
- 1 teaspoon all-purpose flour
- ¼ cup Chicken Stock
Pound out the chicken and lightly sprinkle with salt and pepper.
In a large skillet on medium heat, melt the butter and olive oil.
When the butter and oil bubbles, add the shallots and cook for two minutes.
Next, add the chicken, turning once and cook until done.
Squeeze the lemon juice from the lemon over the chicken and remove the chicken from skillet. Set aside.
Add the flour and mushrooms and cook into the skillet, stirring constantly for two minutes.
Next, add the chicken stock. Stir with a wooden spoon. All of the ingredients will merge to create a sauce. Just cook the mushrooms until you are satisfied with how done they are.
Spoon the mushroom mixture over chicken and serve with your favorite vegetables. Here’s how we plated this up: