We are turning over a new leaf at the Bierbaum household... With that being said we had our inaugural 500 calorie dinner tonight, and if I must say, it was doggone good!!!
Here is what we had...
Chicken with Mushroom Sauce
2 5-ounce boneless, skinless chicken breasts, trimmed and tenders removed (see Tip)
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1 tablespoon canola oil
1 medium shallot, minced
1 cup thinly sliced shiitake mushroom caps
2 tablespoons dry vermouth, or dry white wine
1/4 cup reduced-sodium chicken broth
2 tablespoons heavy cream
2 tablespoons minced fresh chives, or scallion greens
Season chicken with pepper and salt on both sides.
Heat oil in a medium skillet over medium heat. Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165°F, 12 to 16 minutes. Transfer to a plate and tent with foil to keep warm.
Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds. Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes. Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute. Pour in broth and cook until reduced by half, 1 to 2 minutes. Stir in cream and chives (or scallions); return to a simmer. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.
We also had:
Fresh Cut Green Beans
2 cups fresh cut green beans, rinsed and trimmed
1 Tbsp. butter
1/4 cup diced white onion
1 Tbsp. oregano
1/4 tsp. salt
1/4 tsp. pepper
Steam the green beans for 10-15 minutes until tender. Melt butter in a skillet and add onions. Saute for 2-3 minutes and add the green beans. Add oregano, salt and pepper. Continue to saute for another 3-4 minutes and serve.
Skinny Mashed Potatoes
**Please be advised, these are no where near as good as my other mashed potatoes! Then again, that's why they are skinny!**
baby red potatoes (minis- about 9, large- 4-5)
1/4 cup non-fat buttermilk
1 Tbsp. butter
salt and pepper to taste
Boil the potatoes until tender. Drain and mash with a fork. Add butter and buttermilk and mix well. Add salt and pepper to taste and serve.