Mushrooms (try shiitake or crimini), cleaned and sliced
Medium yellow onion, chopped
Flat-leaf parsley, chopped
Parmesan cheese, grated
Chicken breast halves
Freshly ground black pepper
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
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