Chicken with Garden Vegetables

Tuesday, August 4, 2009

Chicken breast, boneless 6 oz
Yogurt or skim milk plain 1 cup
Broccoli flower clusters flowerets 3 cups
Almond, unblanched slivered 4 tbsp
Mushroom - second batch slices 3 cups
Olive oil extra virgin 3 tsp
Onion raw 3 cups
Mushroom raw 4 cups
Cornstarch 4 tsp
Broth, chicken can 1 cup
Carrot, raw sliced 1 cup

Cooking Instructions-In sauce pan cook onions, quartered mushrooms carrots, and chicken in chicken broth and oil until chicken and vegetables are done. Remove saucepan from heat and slowly stir in lemon juice, and yogurt. Then add cornstarch(dissolve in a little water first). Lightly simmer until mixture thickens. In another sauce pan place broccoli and enough water to cover. Cook until broccoli is bright green and tender. Place Chicken mixture on two serving plates, top with equal amounts of broccoli, sliced mushrooms and slivered almonds. Enjoy !

Number of Servings:2
Calories Per Serving:516

Protein 43 grams

Totals carbs 54

Total Fat 17 Grams


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