Mushroom Manchego Chicken
3 Boneless Skinless Chicken Breasts, cut into bite size pieces
3 Boneless Skinless Chicken Thighs, cut into bite size pieces
2 C Flour, Seasoned with Salt & Pepper
3 T Olive Oil
2 T Butter
½ t Red Pepper Flakes
3 Cloves Garlic, Chopped
1 Medium Onion, Chopped
1 lb Crimini Mushrooms, Quartered
2 C Milk
2 C Dry White Wine
1 C Greek Yogurt, Non Fat is fine
2 C Manchego Cheese, Shredded
Salt & Pepper to Taste.
Dredge chicken pieces in seasoned flour. Melt butter & olive oil in a large saucepan over medium heat; cook chicken until browned on both sides. Remove chicken and set aside. Add onions, red pepper flakes, garlic, cook until onions are translucent. Add mushrooms, milk, & wine, cook until sauce thickens. Add yogurt and manchego cheese stir until blended and return chicken to pan, simmer until chicken is heated through, about 10 minutes. Taste and add salt & pepper as needed.
Serve over rice and steamed broccoli.
3 Boneless Skinless Chicken Thighs, cut into bite size pieces
2 C Flour, Seasoned with Salt & Pepper
3 T Olive Oil
2 T Butter
½ t Red Pepper Flakes
3 Cloves Garlic, Chopped
1 Medium Onion, Chopped
1 lb Crimini Mushrooms, Quartered
2 C Milk
2 C Dry White Wine
1 C Greek Yogurt, Non Fat is fine
2 C Manchego Cheese, Shredded
Salt & Pepper to Taste.
Dredge chicken pieces in seasoned flour. Melt butter & olive oil in a large saucepan over medium heat; cook chicken until browned on both sides. Remove chicken and set aside. Add onions, red pepper flakes, garlic, cook until onions are translucent. Add mushrooms, milk, & wine, cook until sauce thickens. Add yogurt and manchego cheese stir until blended and return chicken to pan, simmer until chicken is heated through, about 10 minutes. Taste and add salt & pepper as needed.
Serve over rice and steamed broccoli.
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