Saturday, July 27, 2019

Tuscan Chicken Skillet

This Tuscan chicken skillet has 244 calories per serving and serves a family of four. If you do not want to use white wine there are a couple options like lemon juice or white whine vinegar. If you decide to use lemon juice a rule of thumb is one tablespoon for every cup of chicken stock. This recipe has one cup of stock. This recipe also uses 1/4 cup of white wine, so you might feel you need more liquid. Make sure you dilute the lemon juice. For example use 1/8 cup lemon juice and 1/8 cup water to replace the 1/4 cup of white wine.


1 Tbsp olive oil
1 red onion cut into chunks
7 oz mushrooms, diced
1 Tbsp flour
2 chicken breasts, cubed
Salt and pepper
1/8 tsp red pepper flakes
1/4 cup white wine (1/8 cup lemon juice w/1/8 cup water)
1 tsp rosemary
1 cup chicken stock
1/2 cup sun-dried tomatoes
2 Tbsp Italian seasoning


Heat oil in a skillet over Med heat. Add the onion stir for 2-3 minutes then add the mushrooms. Cook an additional 3 minutes. Place onions and mushrooms in a bowl add the 1 Tbsp flour and 1/4 tsp salt. Stir to coat and set aside,

Add additional oil to skillet for the cubed chicken breasts. Season with salt, pepper and red pepper flakes. Cook 5-7 minutes or until you can cut into a piece of chicken and there is no pink inside. Cook 3-4 more minutes then add the rosemary and wine (or wine substitute) cook 1 minute add the chicken stock, sun-dried tomatoes and the onions and mushrooms. Stir until thickens 3-4 minutes.
Sprinkle with the Italian seasoning and serve. Easy Peasy! 

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