Chicken Scaloppine

Yield: 2 servings

Per Serving: 1 leaner, 3 Green, 3 Condiments, 1 Healthy Fat

Total Time: 20 minutes

Prep Time: 10 minutes

Nutrition Per Serving: 390 calories, 13g fat, 6g carbohydrate, 58g protein

Ingredients

• 2 tbsp reduced fat margarine, divided

• 1 lb. thin sliced boneless skinless chicken breasts

• 2 cups sliced mixed mushrooms such as cremini, shiitake, button, and oyster

• 1 cup chicken broth

• 4 wedges spreadable cheese such as Swiss Laughing Cow

• 1 cup arugula

• 1 tsp balsamic vinegar

Directions

1. Heat 1 tablespoon margarine in a large skillet over medium-high heat. Sauté chicken breasts, in a single layer, 2 to 3 minutes per side, until chicken is browned. Transfer chicken to a plate. Cook the chicken in batches if necessary.

2. To the same skillet, add the remaining 1 tablespoon margarine. Sauté the mushrooms for about 3 to 5 minutes or until golden brown. Remove mushrooms to plate with chicken.

3. Add the chicken broth to the skillet and simmer for 2 to 3 minutes, scraping up the brown bits from the bottom of the pan.

4. Lower the heat to medium and swirl in the cheese wedges. After the cheese melts, add the chicken, mushrooms, and any resting juices back to skillet. Simmer 1 to 2 minutes until everything is warmed through.

5. Divide chicken between plates and spoon over mushroom gravy. Toss the arugula with the balsamic vinegar and serve on the side.