Mushroom-Herb Chicken and Potatoes Alfredo w/ Gruyere

Mushroom-Herb Chicken

4 boneless-skinless chicken breasts, 5 ounce each (approx.)

8 ounces brown (crimini) mushrooms, sliced

½ cup onion, sliced

¼ cup white wine

Pepper

Herb blend (your preference)

Cooking spray

Place chicken breasts in a heavy duty ziplock storage bag, and pound flat (to ½ inch). Season with pepper and herb blend (both sides.)

In a large non-stick sauté pan, spray with cooking spray, heat over medium-high heat and place chicken in pan.  Cook for 5-6 minutes per side.  They should be nicely brown. Remove from pan, set aside.  Spray with cooking spray again, add onions. Saute for 1 minute, add mushrooms.  Saute another 2 minutes, add wine and return the chicken to the pan. Cover, and cook over medium for another 3 minutes.  Remove, serve topped with mushrooms.

Serves 4

Nutritional data:

Calories:          187

Fat:                  0.1g

Sat fat:                0g

Cholesterol:     80mg

Sodium:           94mg

Carbs:              4.6g

Fiber:               0.6g

Protein:          31.4g

Potatoes Alfredo with Gruyere

4 potatoes (1 pound) I like using Yukon Gold potatoes

½ cup prepared alfredo sauce

¼ cup milk (I used 2%)

¾ ounce gruyere cheese, shredded

Cooking spray

Preheat oven to 350F

Wash potatoes.  Slice thinly (with skins is my preference.) Place in bowl. Top with alfredo sauce and milk.  Stir together.

Spray small baking dish (1.5 quart round worked for me, as would an 8x8 baking pan) with non-stick spray. Layer potatoes.  Top with shredded gruyere.

Serves 4

Nutritional data:

Calories:          205

Fat:                  5.6g

Sat fat:             3.3g

Cholesterol:      26mg

Sodium:          233mg

Carbs:            33.5g

Fiber:               2.2g

Protein:            6.8g