You'll never believe this Creamy Garlic Mushroom Chicken comes together in less than 20 minutes and is a healthier version of this normally heavy dish.
Growing up my Dad cooked exactly two dishes - the most amazing egg sandwiches, which now are our favorite late night food whenever we are home, and the most delicious buttery mushrooms he would cook in a cast iron skillet. My sister and I would fight over them and between the three of us we could kill a few pounds of mushrooms in one sitting. I am getting hungry just thinking about them. Seriously - you have never tasted a mushroom so good. I think it is what made me love mushrooms as much as I do today. The only problem, my husband hates them, so I rarely incorporate them into dishes.
However last week when I was cooking dinner for a friend, I couldn't wait to break out the mushrooms. One of her favorite dishes is a creamy mushroom and chicken pasta dishes from a local restaurant, so I decided to try and recreate that minus the pasta. Using lots of garlic, herbs, and nonfat evaporated milk in place of the cream you end up with a dreamy cream sauce that is the perfect match for the tender chicken thighs and earthy mushrooms. Try serving it with pasta, rice, couscous, or spaghetti squash or anything else that can soak up the yummy sauce.
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