Nutrition Facts
| Serving Size | ½ of recipe |
| Calories | 310 |
| Total Fat | 16 g |
| Saturated Fat | 7 g |
| Sodium | 431 mg |
| Total Carbohydrate | 5 g |
| Dietary Fiber | 1.5 g |
| Protein | 36 g |
Ingredients and Preparation
| Ingredients | Measures |
|---|
| Butter | 1 ½ tablespoons |
| Mushrooms (try shiitake or crimini), cleaned and sliced | 4 ounces |
| Medium yellow onion, chopped | ½ |
| Flat-leaf parsley, chopped | 2 tablespoons |
| Parmesan cheese, grated | 1 tablespoon |
| Olive oil | 2 teaspoons |
| Chicken breast halves | 2 (5-ounce) |
| Salt | ¼ teaspoon |
| Freshly ground black pepper | 1/8 teaspoon |
Directions
- Heat butter in a medium skillet over medium-high heat. Add mushrooms and sauté for 3-4 minutes. Add the onion and sauté another 3-4 minutes, until mushrooms are tender and slightly brown. Remove from heat and stir in parsley and cheese.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and season with salt and freshly ground pepper. Cook for about 5-6 minutes on each side, until the chicken is cooked through.
- Serve the mushroom-onion mixture over the chicken.
Exchanges
4 very lean meats; 3 fats; 1 vegetable
Side Suggestions: Oven Fried Potatoes
Preheat oven to 425˚F. Wash and scrub 2 medium-sized Yukon gold potatoes. Leave the peel on and slice lengthwise into ¼ inch strips. In a large bowl, toss with 2 teaspoons olive oil, ½ teaspoon salt, and pepper to taste. Place on a nonstick baking pan or sheet and bake for about 30-35 minutes, until golden. Turn potatoes around with a spatula a couple of times during cooking for even browning. Nutrition Info (for ½ of recipe): 189 calories; 33 g carbohydrate; 4 g protein; 5 g fat (1 g sat); 5 g fiber; 594 mg sodium. Exchanges: 2 starches; 1 fat.
Side Suggestions: Steamed Broccoli