Creamy Mushroom Chicken with White Wine and Dijon Mustard Dinner with Balsamic Roasted Summer Squash and Garlic Toast

 

Creamy Mushroom Chicken with White Wine and Dijon Mustard

• ▢2 large boneless, skinless chicken breasts or 4 small chicken breasts
• ▢1/2 c all purpose flour
• ▢1 lb assorted mushrooms sliced in halves or quarters
• ▢2 tbsp olive oil
• ▢4 tbsp butter
• ▢1 large shallot minced
• ▢2 cloves garlic minced or grated
• ▢1/2 c dry white wine
• ▢2 tbsp dijon mustard
• ▢1/2 c chicken stock
• ▢1/2 c heavy cream
• ▢2 sprigs fresh thyme
• ▢1/4 c minced parsley

• Slice each chicken breasts in half crosswise into 2 thin cutlets. Season each cutlet with salt and pepper. Add the flour to a large plate or baking tray. Coat both sides of each chicken cutlet in a thin layer of flour.
• Heat 2 Tbsp. of oil in a large skillet over medium-high heat. Working in batches cook the cutlets the until golden brown, about 2 minutes. Turn over and cook on the other side just until the chicken is nearly cooked through, about 1-2 more minutes. Remove the cutlets from the pot and set on a clean plate.
• In the same pot, add the butter followed by the mushrooms, shallot and garlic. Sauté for about 10 minutes, stirring frequently, until the mushrooms are golden brown and the garlic and shallot is fragrant. Season generously with salt.
• Next, add the wine. Bring the wine to a simmer and reduce it by about half, stirring frequently and scraping up any caramelized bits from the bottom of the pan. Once the wine is reduced by half add the chicken stock, dijon mustard, cream, and fresh thyme.
• Bring the sauce to a low simmer then add the chicken back into the pot. Let the chicken cook for another 5 minutes or so until it's cooked through and the sauce has thickened enough to coat the chicken. If it gets too thick add a little more chicken stock or cream. Remove the thyme stems, taste and season with salt & pepper as needed. Top with chopped parsley and serve immediately! Makes 4 servings

Nutrition Facts (per serving)

523	Calories
34g	Fat
20g	Carbs
31g	Protein

Balsamic Roasted Summer Squash

Marinade

• 1 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar (or other mild vinegar)
• 2 teaspoons salt-free seasoning blend (like Mrs. Dash)
• 1/2 teaspoon dried oregano

The rest

• 2-3 medium zucchinis, halved or quartered lengthwise and sliced
• 2-3 medium yellow summer squash, halved or quartered lengthwise and sliced
• 2 cloves garlic, minced
• Salt and freshly ground pepper
• 1/4 cup chopped fresh basil
• 3 Tab. grated Parmesan Cheese

1. Preheat the oven to 425º F.
2. Combine the ingredients for the marinade in a small bowl and stir together.
3. Combine the onion with 1 tablespoon of the marinade in a mixing bowl. Transfer to a parchment-lined roasting pan or sheet pan and place in the oven for 10 minutes.
4. Combine the zucchini, summer squash, and bell pepper in the same mixing bowl. Pour the marinade over them and toss together.
5. Transfer the vegetables and marinade to the roasting pan. Stir together with the onion. Bake for 15 minutes, stirring after 10 minutes, or until the vegetables are tender and starting to lightly brown.
6. Transfer the vegetable mixture to a serving bowl. Season with salt and pepper and stir in the parsley. Serve at once, or let cool to room temperature.

Nutrition Facts (per serving)

60	Calories
4g	Fat
5g	Carbs
2g	Protein

Garlic Toast

• 4 1/4-1/2 inch slices off a loaf French baguette

• 4 cloves garlic, halved 

  1. 
     

  2. Set the oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange baguette slices on a baking sheet.

  3. Toast in the preheated oven until golden brown, 5 to 10 minutes.

  4. Rub garlic halves on warm bread.

Nutrition Facts (per serving)

• 1. 78	Calories
     1g	Fat
     14g	Carbs
     3g	Protein

   

Nutrition Facts (per plate)

• 1. 661	Calories
     39g	Fat
     39g	Carbs
     36g	Protein