Chicken and Mushrooms in a Garlic White Wine Sauce Gina's Weight Watcher Recipes Servings: 4 • Serving Size: divide between 4 • Old Points: 4 pts • Points+: 4 pts Calories: 169 • Fat: 5.5 g • Protein: 22.8 g • Carb: 4.9 g • Fiber: 1.2 g • Sugar: 1.7 g 8 chicken tenderloins, 16 oz total 2 tsp butter 2 tsp olive oil 1/4 cup all purpose flour* (use rice flour if gluten free) 3-4 cloves garlic, minced 12 oz sliced mushrooms 1/4 cup white wine 1/3 cup fat free chicken broth salt and fresh pepper to taste 1/4 cup chopped fresh parsley Preheat oven to 200°. Season chicken with salt and pepper. Lightly dredge in flour. Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil. Add chicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink. Set aside in a warm oven. Add additional oil and butter to the skillet, then garlic and cook a few seconds; add mushrooms, salt and pepper stirring occasionally until golden, about 5 minutes. Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan. Cook a few more minutes or until the liquid reduces by half. Top the chicken with the mushroom sauce and serve. *I only used 1 tbsp of flour and tossed the rest, so calculations were for 1 tbsp flour only.
Grilled chicken doesn't have to be boring, top it with sauteed spinach with garlic, mozzarella cheese and roasted peppers and you have a quick and easy chicken dish your family will love! This is perfect for any busy weeknight; serve with pasta or a simple salad for a low carb meal. On hot days, no need to turn your oven on, you can do this all on the gas grill, put the chicken back in the bbq with indirect heat until the cheese melts. I used homemade roasted peppers for this but jarred peppers would work perfectly fine. This makes great leftovers for lunch the next day! Grilled Chicken with Spinach and Melted Mozzarella Gina's Weight Watcher Recipes Servings: 6 • S Size: 1 cutlet, spinach, cheese • Old Points: 4 pts • Points+: 4 pts Calories: 153.3 • Fat: 4.2 g • Protein: 24.5 g • Carb: 4.0 g • Fiber: 1.3 g • Sugar: .7 g 24 oz (3 large) chicken breasts sliced in half lengthwise to make 6 cutlets salt and pepper to taste 1 tsp olive oil 3 cloves garlic, crushed 10 oz frozen spinach, drained 3 oz shredded part skim mozzarella 1 roasted red pepper, sliced in strips olive oil spray Preheat oven to 400°. Season chicken with salt and pepper. Lightly spray a grill with oil (I used my George Forman) or grill outside on a gas grill. Cook chicken on the grill until no longer pink, careful not to overcook or you'll have dry chicken. Meanwhile, heat a sauté pan on medium heat. Add oil and garlic, sauté a few seconds, add spinach, salt and pepper. Cook a few minutes until heated through. When chicken is done, lay on a baking sheet lined with foil or parchment for easy clean-up. Divide spinach evenly between the 6 pieces and place on top. Top each with half oz mozzarella, then slices of roasted pepper and bake until melted, about 6-8 minutes.