Life has been so busy lately but I still try to make dinner while striving to make it as healthy as I can. This is one of those recipes that I glanced at while doing a quick search, and just decided to throw it together. I'm SO happy that I did.
It was creamy and delicious and hit the spot on a great evening at home with Hubby. We don't get to have dinner "on time" like normal people because of our schedules so to have dinner while it was actually still "dinnertime" and not almost bedtime was a treat!
Not only was this super yummy, it was surprisingly low in calories for a cream sauce - I hope you get a chance to try it!
4 boneless skinless chicken breasts, thin sliced or chicken tenders
Juice of one lemon
Salt & Pepper, for seasoning
2T olive oil
1 shallot, diced
1T chopped garlic
1 can sliced mushrooms, or one cup fresh sliced mushrooms
1 cup white wine (or chicken stock)
1T Dijon mustard
2T fresh chopped parsley
2T light sour cream
¼ cup Parmesan cheese
¼ cup fat free half & half (or chicken broth if you like a little bit thinner sauce)
In a shallow baking dish or plastic Ziploc bag, squeeze the lemon over the chicken and season with salt & pepper. Set aside for about 15 minutes.
Heat your grill to medium-high heat.
Remove chicken from lemon juice and grill for approximately 4 to 5 minutes on each side. Discard the juice.
Heat the olive oil in a medium skillet over medium heat.
Add the shallot and garlic and sauté for 2 minutes.
Add the mushrooms and capers and sauté for about 1 minute.
Add the white wine and reduce by half. This takes about 4 minutes.
Whisk in the mustard and parsley and simmer for about 1 minute.
Then remove from heat and whisk in the sour cream, Parmesan cheese and half & half.
Adapted from Sandra Lee