Lean And Green Chicken Scaloppine

Optavia Counts

• 1 Lean
• 1 Healthy Fat
• 3 Green
• 3 Condiments

An elegant meal without the hassle – this NEW Lean & Green recipe makes 2 complete Lean & Green meals (1 Leaner, 1 Healthy Fat, 3 Green, 3 Condiments per serving) in 20 minutes. Sauteed chicken breast and mushrooms in a light gravy with an arugula salad on the side – no cooking experience required!

Lean And Green Chicken Scaloppine

Ingredients:

2 tbsp reduced fat margarine, divided
1 lb. thin sliced boneless skinless chicken breasts
2 cups sliced mixed mushrooms such as cremini, shiitake, button, and oyster
1 cup chicken broth
4 wedges spreadable cheese such as Swiss Laughing Cow
1 cup arugula
1 tsp balsamic vinegar

Lean And Green Chicken Scaloppine

Directions:

1. Heat 1 tablespoon margarine in a large skillet over medium-high heat. Sauté chicken breasts, in a single layer, 2 to 3 minutes per side, until chicken is browned. Transfer chicken to a plate. Cook the chicken in batches if necessary.
2. To the same skillet, add the remaining 1 tablespoon margarine. Sauté the mushrooms for about 3 to 5 minutes or until golden brown. Remove mushrooms to plate with chicken.
3. Add the chicken broth to the skillet and simmer for 2 to 3 minutes, scraping up the brown bits from the bottom of the pan.
4. Lower the heat to medium and swirl in the cheese wedges. After the cheese melts, add the chicken, mushrooms, and any resting juices back to skillet. Simmer 1 to 2 minutes until everything is warmed through.
5. Divide chicken between plates and spoon over mushroom gravy. Toss the arugula with the balsamic vinegar and serve on the side.