Sunday, August 28, 2011

What I ate for dinner: Comfort Food Edition



We all love our comfort foods, but lets face it we can't eat them everyday. Today I had a taste for something smothered in gravy, and decided I'd make chicken. I added steamed white rice and green beans to compliment on the side.

I used Perdue Fit and Easy 98% fat free thin cut boneless skinless chicken breast. I love the Perdue Fit and Easy, because 4 oz yields you only 100 calories, 2grams of fat, and 26 grams of protein. There is no animal by products, added hormones, or steroids in this chicken. One can of low sodium cream of mushroom soup and a cup of milk.

All the seasonings I used

I seasoned the chicken generously on both sides then sauteed them in extra virgin olive oil. I cooked them about 3 1/2 to 4 minutes on each side.  My chicken breast were quite thin and cooked very fast. Remember you will be adding the chicken breast to the gravy mixture at the end for a few minutes.

The Seasoned sauteed chicken breast cooked in extra virgin olive oil

Take your chicken breast out and set it aside on a plate. Do not place the chicken on paper towels to drain, because we want all the juicy chicken flavor to remain on the chicken. Now in the same pan add your can of cream of mushroom soup and 1 cup of milk. Stir generously until it becomes smooth using a spoon or whisk. Let it come to a boil.

Cream of soup use

Left over olive oil from the chicken

Gravy is ready to go

Next add the chicken breast back to the pan and simmer for about 3 minutes. Then your ready to serve.




All the chicken has been added back

Finished product with rice no gravy

Finished product with gravy on rice

Not pictured were some yummy sweet Hawaiian rolls! I sopped the remaining gravy on my plate with them! It was amazing! I had the taste of comfort sans the calories. This is definitely a quick and easy recipe for any cook. It only took 30 minutes to prepare and cook.


1 comment:

Thank you for taking the time to comment. Blessings!
LaChristin

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