Sauteed Chicken Breast with Creamy Chive Sauce (full recipe below)
The recipe called for pretty much everything I already had on hand. I did make a few exceptions. What attracted me to this recipe was the calorie count. The taste seemed kind of bland, so I did add some extras.
3. Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, broth and the remaining 1/2 teaspoon salt; bring to a boil, stirring often. In addition to the shallots, I added some minced garlic. Instead of using canned chicken stock, I used my own turkey stock left over from Thanksgiving dinner. I poured WAY too much in. It left my end sauce a little more soupy than would be desired. Once again I substituted whole wheat flour.
It was at this point I also realized I was way under on my calorie limit for the day and decided to pour myself a glass of wine since I had to open a bottle anyway!
4. Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Stir in chives and serve immediately. I choose to use nonfat sour cream.
Like I mentioned earlier, I used WAY to much turkey stock. I just assumed it would thicken and it didn't. My final sauce was very soupy. To compliment my chicken, I added a side salad of field greens and spritzed some Wishbone Italian spritzer dressing onto the salad.
The total calorie count for the meal ended up being:
Sauteed Chicken Breasts with Creamy Chive Sauce: 244 Calories
Side Salad: 5 Calories
Wishbone Salad Spriter: 20 Calories
8oz Glass of White Wine: 193 (I treated myself today)