Do ya’ll remember how LAST WEEK I said I was going to post an amazing dinner I had like 5 different times? Well, I’m finally posting it. Life has been, um, NUTS, lately so I haven’t had much time to decompress. Which could be why my blog posts are jumbled and take me 6x the normal amount of time to compile them. From that period to what I’m typing now, there was a 45 minute break because I zoned out. I need to get my act together, exhaustion doesn’t look good on me.
Now, cream of mushroom chicken is nothing new, or fancy, or brilliant, it’s just GOOD. Old-fashioned comfort food at it’s best. Somedays you just need something that makes you feel good, ya know? Well, this dish makes me feel INCREDIBLE and that might be due to the fact that I used about 1 cup of wine IN IT, in addition to pairing it with
1 2 3 cups of wine while I ate it. Regardless of the mind altering addition, this dish is just good.
I love the contrast of the soft chicken and gravy with the crunch of the asparagus. Plus, I think the asparagus adds a nice touch of green, don’t you think? Oh, and this only LOOKS unhealthy because it’s actually very low fat. I used fat free cream of mushroom soup, fat free sour cream and extra virgin olive oil. Comfort food dishes like this can contain anywhere from 500-2000 calories and up to 60 grams of fat, depending on how they are prepared! We all need a little bit of comfort food every once in a while, but there is nothing comforting about an extra 2 pounds on your waistline!
Recipe is adapted from Eating Well.
Cream of Mushroom Chicken
What You’ll Need:
- 2 chicken breasts
- 1 cup of dry white wine, like Chardonnay
- 8 asparagus spears, chopped up
- 1 large onion, chopped
- 2 cups of chopped mushrooms
- 1 can (12 ounces) of fat free cream of mushroom
- 1/2 cup of fat free sour cream
- 2 tablespoons of olive oil
- Salt and pepper to taste
How to Make It:
- Heat olive oil in a medium saucepan over medium heat. Add onions and cook unti lightly browned. Add in chopped mushrooms and asparagus nd cook until soft and browned. Take off heat and set aside.
In the same sauce pan, add chicken and heat until fully cooked, about 8-10 minutes. Take off heat, let cool a bit and chop up.
Add chicken and asparagus back into the pan to heat. Warm up for about a minute.
Add in mushrooms, onions, cream of mushroom soup, wine, sour cream and salt and pepper. Stirring frequently, cook dish until fully mixed. Note: It’ll look like a blob of brown gravy goop.
One thing I love about this dish is that you can serve it over mashed potatoes, rice or noodles, or just eat it plain! (Which is the route I took!) The wine really adds such an oaky and delicious flavor to the gravy. Wine really does compliment food amazingly, especially when it’s added as an ingredient!
And I’m not just saying that because I’m a wine-o either.
Nutritional information per 1 cup: 280 calories, 10 grams of fat, 25 grams of protein and 6 grams of carbohydrates.