Chicken with Creamy Mushroom Sauce and Sautéed Greens with Pecans
This hearty meal is so decadent, you truly won't believe it's also heart healthy. Recipe courtesy of the American Heart Association.
Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper over the chicken. In a large nonstick skillet or large Dutch oven, heat 2 teaspoons oil over medium-high heat, swirling to coat the bottom. Cook the chicken for 8 to 10 minutes, or until both sides are golden, turning over once halfway through. (The chicken won't be done at this point.) Transfer to a plate. Cover to keep warm. Set aside.
In the same skillet, still over medium-high heat, heat 2 teaspoons oil, swirling to coat the bottom. Cook all of the mushrooms until softened, stirring frequently. Stir in 1/4 teaspoon pepper, thyme, and water. Return the chicken to the pan. Increase the heat to high. Bring to a boil. Reduce the heat to medium. Cook, covered, for 15 minutes, or until the chicken is no longer pink in the center.
Meanwhile, in a second large nonstick skillet, heat the remaining 2 teaspoons oil over medium-high heat, swirling to coat the bottom. Cook the kale for 2 to 3 minutes, or until wilted, stirring constantly. Stir in the spinach and garlic. Cook for 2 to 3 minutes, or until the spinach is wilted, stirring constantly. Stir in the remaining 1/8 teaspoon salt, remaining 1/4 teaspoon pepper, and pecans. Remove from the heat. Drizzle the vinegar over the greens. Transfer the greens to a platter. Top with the cooked chicken.
Once the chicken has been transferred out of the skillet and onto the greens, increase the heat to high. Stir the flour into the mushroom mixture. Cook for 3 to 5 minutes, or until the liquid thickens slightly, stirring constantly. Remove from the heat. Whisk in the sour cream until it dissolves. Pour the mushroom sauce over the chicken.
Chicken and Mushroom Sauce
1/4 teaspoon salt
1/8 teaspoon pepper and 1/4 teaspoon pepper, divided use
4 boneless, skinless chicken breasts (about 4 ounces each), all visible fat discarded
2 teaspoons canola or corn oil and 2 teaspoons canola or corn oil, divided use
10 ounces baby bella mushrooms, trimmed and thinly sliced (about 4 cups)
2 Portobello mushroom caps, stems discarded and dark gills scraped away, halved, and thinly sliced vertically (about 4 cups)
8 ounces button mushrooms, thinly sliced (about 4 cups)
1 teaspoon dried thyme
1/4 cup water
1 tablespoon all-purpose flour
1/2 cup fat-free sour cream
2 teaspoons canola or corn oil
5 ounces baby kale
10 ounces baby spinach
1 teaspoon minced garlic
1/8 teaspoon salt
1/4 teaspoon pepper
2 tablespoons finely cho