[healthy recipes] mushrooms chicken cutlets lunch recipe.

Chicken cutlets are finished off with a spinach mushroom cream sauce for a delightful yet sound supper. Serve over pasta or grains to absorb the sauce.

Fixing Checklist :

1 pound chicken cutlets

½ teaspoon salt, partitioned

½ teaspoon ground pepper, isolated

1 tablespoon extra-virgin olive oil

3 cups cut mushrooms

3 cups coarsely cleaved spinach

½ cup weighty cream

¼ cup diminished fat harsh cream

2 tablespoons white-wine vinegar

½ teaspoon garlic powder

½ teaspoon onion powder

Directions Instructions Checklist:

Stage 1

Sprinkle chicken with 1/4 teaspoon each salt and pepper. Heat oil in an enormous skillet over medium-high hotness. Add the chicken and cook, turning once, until cooked through, 6 to 8 minutes absolute. Move to a plate.

Stage 2

Diminish hotness to medium. Add mushrooms and cook, blending, for 1 moment. Add spinach, cover and cook, blending once, until the mushrooms are delicate, 2 additional minutes. Whisk cream, harsh cream, vinegar, garlic powder, onion powder and the excess 1/4 teaspoon each salt and pepper together in an estimating cup. Add to the skillet alongside any aggregated juices from the chicken; stew, mixing, until marginally thickened, 1 to 2 minutes. Return the chicken to the dish and go to cover. Serve the chicken finished off with the sauce.

Sustenance Facts :

Serving Size: 1 cutlet and liberal 1/4 cup sauce

Per Serving: 310 calories

 fat 19g

cholesterol 123mg

 sodium 384mg

starches 5g

dietary fiber 1g

protein 29g

sugars 2g

niacin counterparts 19mg 

immersed fat 9g

nutrient an iu 2642IU

potassium 731mg