Chicken Scallopine with Portobello Mushrooms, Peas, and Asparagus

Chicken Scallopine with Portobello Mushrooms, Peas, and Asparagus

This is a great summer meal that is low calorie and has lots of fresh veggies. It’s all cooked on the stove top so you won’t have to heat up your oven on these hot summer days.

First, assemble the ingredients:

1 cup fat-free, less-sodium chicken broth

1/2 cup dry sherry

4 ounces of sliced Portobello Mushrooms

4 (4-ounce) skinless, boneless chicken breast halves

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons all-purpose flour

1 tablespoon butter

1 cup (1-inch) sliced asparagus

1 cup fresh or frozen petite green peas, thawed

1/4 cup whipping cream

To start, place each chicken breast in a plastic bag and pound down to 1/4-inch thickness using a meat mallet or rolling pin (or if you are like me and have neither, a rubber mallet.)In a bowl mix flour, salt, and pepper.Lightly cover chicken in flour mixture.In a very large sauce pan, melt butter.When butter is melted, brown the chicken on both sides.While the chicken is browning, cut up all your veggies andpour yourself a glass of sherry and sip it while cooking the rest of the meal. Once chicken is browned, remove from pan and set on a plate and cover with foil to keep warm.Since you have the sherry bottle in hand, use it to deglaze cooking pan.Pour chicken broth into the pan with the sherry.Add your veggies to the sherry and chicken broth in the pan. Cook until liquid is reduced to 1/4 cup (about 5 minutes).When the sherry liquid had reduced down, pour in your heavy cream and stir.Add you chicken and cook till sauce thickens and chicken is cooked through. It takes about 5-8 minutes.Once the chicken is cooked, plate it up and serve it to your hungry family.Enjoy!

The Skinny:
Serves 4 @ 352 calories