Monday, July 20, 2009

Cheesy Low Carb Fancy Chicken

This is an adaptation of a recipe I found on RecipeZaar (Recipe #347196 if you're interested).
It's probably one of my hubby's favorites. The sauce is not very thick. If you wanted a thick sauce, adding some cornstarch or flour would do that nicely. This seems like a "fancy" dish, but whips up pretty quickly. I served it with some mixed vegetables and a berry dessert. (Recipe tomorrow)
I used about 5 small chicken breast halves.
1 small onion, chopped
3 cloves garlic minced
2 tbl olive oil
1/4 cup white wine
1/2 cup chicken broth
2 cups sliced mushrooms
1/2 cup shredded mozzerella cheese
1/4 cup fresh grated parmesean
1 triangle of Laughing cow light swiss cheese.
Directions: In a skillet on med/high heat, brown chicken breasts on both sides in one tbl of olive oil. Transfer chicken to baking dish. Turn heat to medium and use the remaining olive oil and cook onions until transluscent and then add garlic and saute until tender. Deglaze the pan with the wine. (this just means you add the wine and scrape up all the chicken bits from the bottom of the pan) Add the chicken broth and bring heat up to simmer. Add the laughing cow in small cut up bits and stir until melted. Add the mushrooms and continue to simmer. Once mushrooms are softened, place mixture on the chicken breasts and cover with cheeses.
Bake at 350 for about 20 minutes. Chicken should be cooked through and cheese should be melted.

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