The Lighter Side of Chicken

by Sue Taggart

A very tasty, low fat dish that is so easy and fast to make!

Serves 2-3:

2          large skinless chicken breasts – cut each into three pieces

2c        organic low fat, low sodium chicken stock

1          large yellow onion – roughly chopped

1          garlic clove – minced

2c        button mushrooms – sliced

2Tbs    sundried tomatoes in oil – chopped

1/2c    chopped fresh parsley

salt and pepper

1tsp     Spike seasoning

In a large deep skillet bring one and a half cups of the chicken stock to boil over a high heat. Add the onions, lower the heat and simmer for 5 minutes. Add the chicken and cook for 5 more minutes, turning a couple of times. Add the mushrooms, sundried tomatoes and Spike, simmer for 12-15 minutes over a medium heat until the chicken is cooked through. Add the parsley, season as needed. I often serve with cauliflower mash, which is a great substitute for mashed potatoes as it soaks up all the great tasting broth! Leftovers freeze well.

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