Low-fat Chicken & Mushrooms w/ Red Potatoes

By Marie

I originally got the chicken recipe from a Weight Watchers pamphlet but changed it a little, taking out the wine and using chicken broth instead.

Mashed Red Potatoes

Red potatoes, scrubbed and cut into chunks

Garlic

Chicken bullion

Water

Fat Free Cream Cheese

Combine all the ingredients except cream cheese in a sauce pan. Add water an inch up the pan, bring to a boil then simmer until tender. Drain and reserve excess water to use if needed. Mash potatoes, adding cream cheese and reserved potato water until you reach the desired consistency.

Chicken & Mushrooms

4 thin chicken breasts (pound thin)

1/2 tsp salt

1/2 tsp pepper

2 tsp olive oil

2 cups fresh mushrooms

2 tsp flour

1/2-1 cup chicken broth

Sprinkle chicken with salt and pepper. Heat a large non-stick skillet with 2 tsp olive oil. Add chicken and cook through, about 3 minutes on each side. Remove from skillet.

Add mushrooms to skillet and cook, stirring frequently, until browned, about 3 minutes. Sprinkle mushrooms with flour, stirring to blend.

Add the broth, bring to a boil. Cook, stirring frequently, until sauce thickens, about 3 minutes.

Return chicken to skillet to warm, spooning sauce over chicken.