Sunday, April 11, 2010

Chicken and rice... with mushrooms!

This super-fast recipe is from one of the tear-out cards in Clean Eating Magazine. Sorry, I don't remember which issue. It really came together quickly and was surprisingly delicious given the short cooking time. Usually when I make lemon-flavored chicken, it ends up dry and overly tart. Not this one! We'll be having it more often for sure. Another variation on The H's beloved chicken and rice!

Skillet Chicken Cutlets with Mushrooms
from Clean Eating Magazine
serves 6
total time 21 minutes

1 1/2 lb chicken cutlets (I used two large boneless, skinless chicken breasts that I split in half)
1/4 tsp sea salt
1/4 tsp black pepper
4 Tbsp fresh lemon juice, divided
2 tsp olive oil
1 cup fresh mushrooms, sliced (I used frozen sliced mushrooms, thawed lightly)
2 Tbsp parsley, chopped
2 tsp whole capers
Lemon slices, for garnish (optional)

1. Season chicken with salt and pepper and drizzle with 2 Tbsp lemon juice.

2. Heat oil in large nonstick skillet over medium-high heat. Add chicken and mushrooms and cook chicken for 2-3 minutes per side or until golden brown and mushrooms are softened. Add remaining lemon juice, parsley, and capers and cook 2 more minutes. Garnish with lemon slices before serving, if desired.

When the chicken and mushrooms were done, I removed them from the skillet to keep warm, then boiled 1 cup chicken broth with some cornstarch to make more of a sauce--it took about 6 minutes to thicken up, after which I poured it over the plated chicken. We served this over brown rice (see first picture) with a side of steamed (frozen) broccoli topped with shredded cheddar. Hey, we do have a toddler to please. :)

Nutrition information per 4oz serving, not including rice, broccoli or cheese
Calories - 140
Total fat - 4g
Saturated fat - 1g
Carbs - 1g
Fiber - 0g
Sugars - 0g
Protein - 23g
Sodium - 170mg
Cholesterol - 65mg

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