My family was delighted at how delicious this was. If you like creamy sauces and mushrooms, this is a must try.
My son hates mushrooms and even enjoyed it. My husband dislikes cream sauces and enjoyed it too. So it might be worth a try even if you don’t like creamy with mushrooms:)
Creamy Roast Chicken in Mushroom Sauce
Preheat oven 425o
Prep Time: 15 minutes
Cook Time: 1hour and 15 minutes
Estimated values per serving:
Calories = 165 Fat = 1 grams Points: 3
1 ½ pounds chicken breast on the bone – skinned
1 large onion – chopped
½ cup celery – chopped
2 cloves garlic – minced
4 ounces shitake mushrooms – diced
½ cup white wine
½ cup cream sherry
2 cups chicken broth
2 bay leaves
2/3 cup fat free sour cream
Arrange chicken pieces on a roasting pan and season with salt and pepper. Roast chicken for 45 minutes, cover, and set aside.
Heat a large deep on medium heat and spray with cooking spray. Add onion and sauté for 5 minutes until browned. Add mushrooms, raise the heat and cook for 3 minutes until lightly browned. Add celery and cook another 3 minutes then add garlic and cook for about 1 minute.
Add wine and sherry and reduce until liquid is almost completely absorbed, scraping any pieces from the bottom of the skillet.
Add chicken broth and bay leaves and simmer for 15 minutes. Add chicken to heat for about 5 minutes.
Remove chicken and place onto a serving platter. Remove skillet form heat, add sour cream and stir until combined. Heat for 2 minutes then pour sauce over chicken and serve.
– Assemble dish the morning of or night before, refrigerate and roast in the oven for 45 minutes. All your prep work and most of your cleanup is done; just cook and serve. Nice and easy, that’s a good deal for a weeknight.
For those who like sweet and spicy:
Roast Pork with Cabbage
Preheat oven 350o
Prep Time: 10 minutes
Bake Time: 45 minutes
Estimated Values per Serving:
Calories: 310 Fat: 9 grams Points: 6
½ head small red cabbage – sliced thin
1 large onion – sliced thin
1 – 28 ounce can whole peeled tomatoes – chopped with juices reserved
½ cup ketchup
¼ cup water
¼ cup brown sugar
2 – 3 teaspoons Tabasco sauce
1 pound boneless pork loin roast
Salt and pepper to season
2 cloves garlic – minced
Combine cabbage and onion and place in a large roasting pan.
In a medium bowl, stir together tomatoes and juice, ketchup, water, brown sugar and Tabasco sauce. Pour sauce on top of cabbage and onions.
Rub garlic, salt and pepper on pork and place pork on top of cabbage and onion mixture.
Cover roasting pan and cook for 30 minutes. Increase heat to 450o, uncover roasting pan and cook for another 15 minutes until meat is browned, basting occasionally.
Remove roasting pan from oven, remove pork from pan and cover for 10 minutes before carving.
Spoon cabbage and onion mixture onto a serving platter and place pork on top. Top pork with a bit of sauce and serve.