| |
| INGREDIENTS |
| ¼ cup |
flour |
| 1 tsp. |
salt |
| 1 tsp. |
pepper |
| ¼ tsp. |
paprika |
| 6 |
(4 oz.) boneless, skinless chicken breast halves |
| 2 tbsp. |
Brummell and Brown Yogurt Spread (or your own margarine) |
| ½ tbsp. |
minced garlic |
| 1 |
large lemon, juiced |
| 1 |
large lime, juiced |
| 2 cups |
fresh sliced mushrooms |
| 1 |
green onion, sliced |
| ¼ cup |
white wine, optional |
|
|
|
| RECIPE |
- Mix flour, salt, pepper and paprika in plastic bag.
- Melt yogurt spread over medium-high heat in a large non-stick skillet.
- Coat chicken three pieces at a time in bag.
- Brown chicken in skillet in melted yogurt spread (or margarine).
- When browned, add garlic and juice.
- When juice is almost gone add mushrooms and sauté for approximately 5 minutes.
- Add green onions and wine, if desired. Cook approximately 15 minutes, until chicken is no longer pink and mushrooms have browned.
- Serve with rice or fresh vegetables.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
1 piece of chicken
NUMBER OF SERVINGS:
6
|
|
|
| NUTRITION FACTS |
| |
| Calories |
165 |
|
| Total Fat |
3 g |
|
| Sodium |
453 mg |
|
| Total Carbohydrates |
10 g |
|
| Fiber |
1 g |
|
| Protein |
22 g |
|
|
|
