Cremini Cream Sauce

I have to share this recipe with you.  I just have to.  It was SO good.  It's from the South Beach Diet's daily emails - I saw cremini and cream sauce in the same line as phase 1, and had to try it.  Oh.  Wow.  If you like either of those 2 things, you have to make this.  It was really tasty, AND South Beach friendly!  I only used 3 chicken breasts (because, for some unknown reason, that's how many they sell in packages) but that just made for more sauce and mushrooms per piece!  Yes!  Also, I couldn't find creminis at Wegmans on Sunday so I got a package of baby bellas.  I served it with a small caprese salad and a steamer bag of snap peas.  Delicious dinner (if I do say so myself) and very healthy!


Chicken With Cremini Cream Sauce (Phase 1)

Description
Cremini mushrooms, also known as brown or Italian mushrooms, are a more flavorful variety of the button mushroom. They come in a range of sizes; try to find small ones for this elegant dish.

Serves 4
Hands-on time: 10 minutes
Total time: 25 minutes

Ingredients
4 (6-ounce) boneless, skinless chicken breasts
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 teaspoons extra-virgin olive oil
8 ounces small cremini mushrooms, quartered
3 scallions, thinly sliced
1/2 cup lower-sodium chicken broth
2 tablespoons reduced-fat cream cheese
1/4 teaspoon dried rosemary

Instructions
Season the chicken with 1/2 teaspoon of the salt and the pepper.

In a large nonstick skillet, heat 2 teaspoons of the oil over medium heat. Add the chicken and cook until golden brown, about 3 minutes per side. Transfer to a plate and keep warm.

Add the mushrooms, scallions, and remaining 1 teaspoon oil to the skillet. Cook over medium heat, tossing frequently, until the mushrooms have wilted, about 3 minutes.

Add the broth, cream cheese, rosemary, and remaining 1/4 teaspoon salt. Stir until the cream cheese melts, about 1 minute.

Return the chicken to the pan and bring to a simmer. Cover and cook until the chicken is cooked through and still juicy, about 5 minutes. Divide the chicken and sauce evenly among 4 plates and serve hot.

Nutritional information
Per serving:
256 calories
7 g fat (2 g sat)
4 g carbohydrate
42 g protein
1 g fiber
594 mg sodium