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:
- 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.
- 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.
- 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.
- 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.
- Divide chicken between plates and spoon over mushroom gravy. Toss the arugula with the balsamic vinegar and serve on the side.
