Chicken Medallions with Mushroom Sauce

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For some reason, I’ve been buying a lot of mushrooms lately. I like the taste of them, but also the texture since they are really meat-like in recipes. You get the illusion of meat, but using mushrooms keeps the fat and calories down. You can use them in burgers, meat loaf, and other recipes.

I had a bunch leftover from the lasagna the other day so I decided to use the rest of them in a chicken dinner. I usually have grilled chicken in the fridge to use in dinners during the week, but I wasn’t prepared ahead of time for this recipe. Since it was freezing outside, I opted to cook the chicken indoors and I sliced them into medallions to make the cooking time go faster and get dinner on the table.

Just because you don’t have a lot of time to cook, doesn’t mean that you have to settle for ordering dinner. You can shorten cooking times by cutting the meats into smaller pieces, or even multi-tasking and cooking dinner while you do something else like help with homework.

Chicken Medallions with Mushroom Sauce Chicken Medallions with Mushroom Sauce

  • 16 oz boneless skinless chicken breasts
  • 8 oz (224g) sliced white mushrooms
  • 1 tsp minced garlic
  • 2 Tbsp champagne vinegar OR white wine vinegar
  • 1/4 cup low sodium chicken broth
  • 1/4 cup unsweetened almond milk
  • 2 tsp spicy brown mustard
  • Salt and pepper, to taste
  • Fresh parsley for garnish

Cut your chicken breasts into 8 pieces about the same size. If your breasts are thick, you can slice them in half lengthwise to make them thinner to cook faster. Heat a pan over medium heat and spray with non-stick spray. Once the pan is hot, add the chicken breasts and cook on both sides until browned and crispy. Flip halfway through.

Remove chicken from the pan and keep warm. Add the mushrooms to the pan and cook for about 5 minutes until they soften. Add the garlic and cook for 1 minute or so. Stir in the vinegar, broth and almond milk and bring to a boil. Scrape any browned bits off the bottom for flavor.

Simmer for 5 minutes until some of the liquid evaporates and the sauce slightly thickens. Remove from heat. Stir in the mustard. Place the chicken onto plates, top with the sauce, and garnish with parsley if desired.

Makes 4 servings at approximately 140 calories each – 23g protein, 3g carbs, and 4g fat.

I served my chicken with cauliflower and sweet potatoes. The Kid had hers with rice since she doesn’t like sweet potatoes (?!?). The sauce was really easy to throw together and it received the seal of approval from The Kid. She asked if she could have my leftover sauce to pour over her rice. Ah, the sacrifices I make for my child. 😉

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