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