Low Fat Chicken with Creamy Mushroom Sauce
Indulge in the rich flavors of a comfort food classic without the guilt with this Low Fat Chicken with Creamy Mushroom Sauce. This recipe transforms tender, golden-seared chicken breasts into a wholesome and satisfying dish by pairing them with a light yet luxurious sauce made from low-fat chicken broth, skim milk, and sautéed button mushrooms. Infused with garlic and garnished with fresh parsley, this dish is packed with flavor while keeping the calorie count in check. Ready in just 40 minutes, this quick and healthy recipe is perfect for busy weeknights or elegant dinners alike. Serve it over brown rice, whole-grain pasta, or with a side of roasted vegetables for a complete, nutritious meal. Keywords: low fat chicken, creamy mushroom sauce, healthy chicken recipes, easy weeknight dinners, low-calorie comfort food.
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Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 200 grams button mushrooms
- 2 large garlic cloves
- 1 cup low-fat chicken broth
- 1 teaspoon cornstarch
- 0.5 cup skim milk
- 2 tablespoons chopped fresh parsley
Directions
Step 1
Season the chicken breasts with half a teaspoon of salt and 0.25 teaspoon of black pepper.
Step 2
In a large non-stick skillet, heat the olive oil over medium-high heat.
Step 3
Add the seasoned chicken breasts to the skillet and cook for about 6-8 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Step 4
Thinly slice the button mushrooms and finely mince the garlic cloves.
Step 5
In the same skillet, add the sliced mushrooms and remaining salt. Cook while stirring occasionally, until the mushrooms release their moisture and begin to brown, about 5 minutes.
Step 6
Add the minced garlic to the mushrooms and cook for 1 more minute until fragrant.
Step 7
Pour in the low-fat chicken broth and bring to a simmer, scraping up any brown bits from the bottom of the skillet.
Step 8
In a small bowl, whisk together the cornstarch and skim milk until smooth.
Step 9
Pour the milk mixture into the skillet, stirring constantly, and cook for 2-3 minutes until the sauce begins to thicken.
Step 10
Return the chicken to the skillet, spoon the creamy mushroom sauce over the top, and heat through for about 2 more minutes.
Step 11
Garnish with chopped fresh parsley before serving.
Step 12
Serve the chicken warm, accompanied by the creamy mushroom sauce.
Nutrition Facts
| Serving size | (1312.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1411.7 |
| Total Fat 40.4g | 0% |
| Saturated Fat 9.3g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 595.3mg | 0% |
| Sodium 3813.0mg | 0% |
| Total Carbohydrate 21.9g | 0% |
| Dietary Fiber 3.3g | 0% |
| Total Sugars 10.4g | |
| Protein 228.7g | 0% |
| Vitamin D 60.6IU | 0% |
| Calcium 321.7mg | 0% |
| Iron 9.0mg | 0% |
| Potassium 2898.5mg | 0% |
Source of Calories