Slightly adapted from Robin Seidel
Ingredients:
For the Chicken
8 oz. raw chicken tenderloins
1/4 tsp. southwest seasoning
cooking spray
For the Sauce
1 cup thickly sliced mushrooms
½ cup lower-sodium chicken broth
2 wedges sun-dried tomato chipotle laughing cow cheese, crumbled
1/8 tsp chipotle chili powder or ½ chopped chipotle pepper
dash of salt
1 scallion, thinly sliced
fresh cilantro, chopped
cooking spray
Directions:
Season the chicken with southwest seasoning. In a large non-stick skillet, spray cooking spray and heat over medium-high heat. Add the chicken and cook until golden brown, about 3 minutes per side. Transfer to a plate and tent lightly with foil.
Spray cooking spray in the skillet, add the mushrooms. Cook over medium-high heat, turning once, until the mushrooms are nicely browned, about 3 minutes.
Add the broth, cheese, and chipotle chili powder or chopped chipotle pepper. Whisk until the cheese melts, about 1 minute. Test for seasoning and add a dash of salt if necessary. Bring to a simmer and reduce to a creamy consistency. Add the scallion, stir just to incorporate. Plate the sauce and top with chicken and sprinkle with chopped cilantro.
Makes 1 Serving
Each serving provides
1 Leaner, 2 Greens, 2 Condiments and 1 Healthy Fat
