Monday, June 19, 2017

White Wine'd Chicken and Mushrooms


I know, it has been a long time, AGAIN!! Time seems to really fly around here. I actually typed up this recipe weeks ago thinking that I would write more later that week. But, NO.

We are still working on losing weight. Our eternal struggle - one I am sure that many of you share. It is not easy or fast. What a shame. I have always thought that if you pass up a calorie laden food like a hot fudge sundae that you should have that amount of fat removed. Just by virtue of having the will power to pass it up. I am so crushed that that does not work.

Our weight has actually been stuck for the last 4 weeks. What a killer. You would think that we would be doing something different so that we would start losing again. You would be wrong. We discussed that we need to make additional changes last night. (We are right on top if it, right?) Meanwhile my next doctor's appointment is getting closer and I am not yet at the goal we set for that appointment. Time to wake up and do something different. Maybe eliminate weekends. Those seem to be the issue.  It could be that we should eat and drink less on weekends and move more but that sounds like work.  ~Sigh~ I guess we will try the eat and drink less and move more...

As mentioned before, I do have a recipe for you today. It is another one from The 4 Ingredient Diabetes Cookbook from the American Diabetes Association. (Purchase it from ADA here.) I do love these recipes. They are easy and tasty. Right up my alley. I hope you enjoy this one.

White Wine'd Chicken and Mushrooms

1 cup sliced mushrooms
1/4 tsp salt
4 - 4 oz chicken breasts
1/8 tsp black pepper
1/2 cup dry white wine
2 tbs no trans fat margarine

1.  Heat a skillet and spray with Pam.  When warm, put in mushrooms and 1/8 tsp. salt.  Cook 5 minutes or until mushrooms begin to brown.  Set aside.

2.  Sprinkle chicken breasts with remaining salt and pepper.  Re-coat the skillet with Pam and put the chicken breasts in the pan.  Cook 3 minutes. Turn the chicken and then add the mushrooms and wine to the pan.

3.  Bring the mixture to a boil, reduce heat and cover and simmer for 10 minutes or until chicken is cooked.  Remove the chicken to a serving plate.  Keep warm.

4.  Increase the heat bringing the mushroom mixture to a boil. Continue to boil for 2-3 minutes or until most of the mixture evaporates. Remove from heat. Stir in margarine and spoon over the chicken.

Calories - 160, Total Fat - 5g, Saturated fat - 1.3g, Cholesterol - 65 mg, Sodium - 250 mg, Potassium - 260 mg, Total Carbohydrate - 1 g, Protien - 24 g, Phosporus - 190 mg.

I know, I should have taken a picture of this. I have been busy taking pictures of other things instead of dinner. Besides, this meal looks a lot like chicken breasts on a plate....

So, I will give you a picture of a cow instead. Please note that this cow has horns AND a cow bell.


Have a good week!