Super easy Creamy mushroom chicken

Super easy!

INGREDIENTS:

1 Chicken breast
1 tbsp Olive oil
8 Cremini mushrooms, sliced
1/2 Small onion sliced
1/4 cup broth
1 tbsps of Cream cheese

DIRECTIONS:

Cook/boil the chicken breast (my favorite way is pressure cooker for 15 min) with a "bouquet garni" & salt. Once cooled down, shred and reserve.
In a skillet, heat the Olive oil and add the onions, once translucent (1-2 min), add the sliced mushrooms and broth and cook for 2 min on low heat. Add the chicken, and when everything is hot (3 min) add the cream cheese and turn off the heat. Mix well and serve.

This is served with roasted rosemary carrots and bamboo rice.

Pan-Seared chicken breast w/ Mustard pan sauce

From EATZ

INGREDIENTS:

2 chicken breasts
olive oil as needed
salt and pepper
1/4 onion, small diced
1 oz white wine
1 teaspoon Dijon mustard (I used whole grain)
8 oz chicken stock
1 oz butter

DIRECTIONS:

Season both sides of chicken breasts with salt and pepper. In a large sauté pan, heat olive oil and add chicken. When golden brown turn over and sauté on the other side. When done, remove from pan and discard most fat. Tent to keep warm.

In the same sauté pan, add onions and sweat over high heat until lightly caramelized. Deglaze with white wine and reduce au sec. Add chicken stock, bring to boil and reduce over high heat to suace consistency. Mount with butter and swirl in the mustard. Serve over chicken with Skinny mashed and salad.

Blue cheese Buffalo chicken breasts

From foodnetwork.com courtesy George Duran w/ some tweaks

INGREDIENTS

4 boneless, skinless chicken breasts
1/4 pound blue cheese
Kosher salt
Freshly ground black pepper
2 tablespoons olive oil
1 stick unsalted butter
1/4 cup hot sauce (salsa buffalo)
2 tablespoons white vinegar

DIRECTIONS

Heat the oven to 350 degrees F.

Using a sharp knife, cut a pocket into each chicken breast. Stuff 1/4 of the blue cheese into each breast. Secure the openings with toothpicks and season with salt and pepper. Heat the oil in a nonstick, oven-proof skillet over medium heat and sear the chicken on both sides until browned, about 3 to 4 minutes per side. Put the chicken into the oven until it is cooked through, about 8 to 10 minutes.

In a small pot, add the butter, hot sauce, and white vinegar and cook over medium heat until bubbling. Pour half the sauce over the hot chicken and cook over medium heat for 1 minute. Remove the toothpicks and serve with extra sauce.

Serve with Skinny mashed potatoes and salad.

Best Chipotle Sauce and Tilapia

Best & easiest Chipotle Sauce!

Here with Tilapia, but can be used with pretty much every meat, fish or poultry.

INGREDIENTS

• 
  
• 1/2 cup chopped cilantro (You can use 2 frozen cilantro cubes)
• 2 tablespoons olive oil
• 2 canned chipotles in adobo
• 1 tablespoon of low fat mayo
• 1/3 cup skim milk
• salt to taste
• 4 tilapia fillets

DIRECTIONS

Preheat broiler.

Put all the ingredients in a tall container and use an immersion blender until smooth.

Grill fish until just cooked through, 6 to 9 minutes.

Put fillet on the plate and then pour the sauce on it.

Serve with wild rice and tomato salad.

Poulet au vin Blanc (White wine Chicken)

VERY EASY!!!
From Darlyne Chauve


INGREDIENTS:

1 can cream of mushroom soup
1 packet of lipton onion soup (I made my own soup)
2 cups white wine
One bay leaf
Black olives (I like green better)
Assorted chicken pieces (I used only boneless chicken breast)
One cup half and half

DIRECTIONS:

Preheat oven 350*F
Mix all the ingredients together.  ( except the half and half)
In a cooking pot that goes in the oven put the sauce and the chicken, cover with Tin foil
Bake in oven for 1.1/2 hours (30 min for boneless chicken breast)
After that take tin foil off, stir in half and half and continue to cook for another. 15 minutes (5 for boneless chicken breast)

Voila  Poulet aux vin blanc the easy way!!!


Serve over steamed potatoes or white rice.