|
|
 |
This is a slight adapatation of a WW recipe from the pre-Core days. They suggested adding dry white wine and chopped
sun-dried tomatoes. I use rosemary instead of the dried thyme in the original recipe. It was 3 pts per serving in its original
form.
jmmoon suggests using sliced lean pork instead of the chicken. I'll try that next!
|
|
Ingredients:
2 tsp vegetable oil
4 Tbsp balsamic vinegar
2 tsp Dijon mustard
1 large garlic clove(s), crushed
1
pound uncooked boneless, skinless chicken breast(s), four 4-oz pieces
2 cup mushroom(s), small, halved
1/3 cup canned
chicken broth
2 sprigs fresh rosemary
Procedure:
- In a nonstick skillet, heat 1 teaspoon of oil.
- In a medium bowl, mix 3 tablespoons of vinegar, the mustard and garlic. Add chicken and turn to coat.
- Transfer chicken and marinade to skillet. Sauté chicken until cooked through, about 3 minutes on each side. Transfer chicken
to a platter and keep warm.
- Heat remaining teaspoon of oil in skillet. Sauté mushrooms for 1 minute. Add broth, rosemary, and remaining tablespoon
of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes longer.
- Serve chicken topped with mushrooms.
4 servings
|
|
|
|
|
|
|
|
|
|
|
|
jojo404's WW Core Recipe finds
|
|
|
|
