Skinny Chicken in Lemon-Mushroom Cream Sauce
5 WW Points. Adapted from original recipe at https://www.allrecipes.com/recipe/275143/chicken-tenders-in-lemon-mushroom-cream-sauce/.
Equipment
- 1 Skillet
Ingredients
- 1½ tsp garlic powder
- 1½ tsp onion powder
- ½ tsp paprika
- ½ tsp table salt
- ¼ tsp ground black pepper
- 1½ lb chicken tenders
- 3 Tbsp olive oil
- 1½ Tbsp butter
- 1½ cups sliced mushrooms
- ½ cup onion (finely chopped)
- 1 Tbsp minced garlic
- 1 cup fat-free half-and-half
- ¾ cup reduced sodium chicken broth
- 4½ Tbsp lemon juice (fresh squeezed)
- ¼ cup fresh dill (chopped, divided)
- 1½ Tbsp cornstarch
Instructions
- Mix together garlic powder, onion powder, paprika, salt, and pepper in a bowl. Rub onto both sides of chicken tenders.1½ tsp garlic powder, 1½ tsp onion powder, ½ tsp paprika, ½ tsp table salt, ¼ tsp ground black pepper, 1½ lb chicken tenders
- Heat olive oil in a large skillet over medium heat. Add chicken tenders and sear until browned, about 3-5 minutes per side. Remove to a plate and cover.3 Tbsp olive oil
- Reduce heat to medium and melt butter in the skillet. Add mushrooms and onion and cook until mixture starts to soften, about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds.1½ Tbsp butter, 1½ cups sliced mushrooms, ½ cup onion, 1 Tbsp minced garlic
- Whisk together fat-free half-and-half, chicken broth, lemon juice, 2 tablespoons dill, and cornstarch in a medium bowl; add to the skillet. Stir until sauce is slightly thickened, about 3 minutes, and season with salt and pepper.1 cup fat-free half-and-half, ¾ cup reduced sodium chicken broth, 4½ Tbsp lemon juice, ¼ cup fresh dill, 1½ Tbsp cornstarch
- Reduce heat to low, add chicken and any accumulated juices to the pan. Simmer until chicken is 165 degrees F internal temp, 4 to 5 minutes. Sprinkle the remaining tablespoon of dill on top of chicken, and serve with lemon wedges.