Week 3, Recipe 1: Chicken Portabello with Rice

NOTES:

• You can slice up the mushrooms & put the flour & spices in a bag the night before to save time when you are ready to prepare the meal.
• Instead of baby portobello mushrooms, you can use the plain white ones that are cheaper but the portobellos ones are REALLY tasty.
• This meal serves 4 people.

INGREDIENTS
• 1/4 cup all purpose flour, divided
• 1 1/4 tsp salt, divided
• 1 1/4 tsp rubbed sage, divided
• 1/2 tsp dried thyme
• 1/2 tsp pepper
• 4 boneless skinless chicken breast (or 2 if they are large)
• 2 tbsp olive oil
• 1 small package baby portobello mushrooms, sliced
• 6 oz cream cheese
• 1 c. chicken broth
• Cooked rice


DIRECTIONS
1. Cook rice according to directions (I usually estimate 1 cup rice per two adults).
2. Meanwhile, in a large resealable plastic bag, combine the flour, 1 tsp salt, 1 tsp sage, thyme and pepper. Add chicken, one piece at a time, and shake to coat. In a large skillet, cook chicken in oil over medium heat for 5-8 minutes on each side or until a meat thermometer reaches 170 degrees. Remove and keep warm.
3. In the same skillet, saute mushrooms with a little extra oil if needed until tender. Reduce heat and add cream cheese, broth and remaining salt and sage. Cook and stir until cheese is melted.
4. Serve sauce over chicken and (if desired) rice.