Sherry adds a rich nutty note to this mushroom sauce, which we’ve made extra-creamy by stirring in tangy cream cheese.
4 6-oz boneless, skinless chicken breasts
1/2 tsp each sea salt and ground black pepper
1 tbsp olive oil
8 oz cremini or white button mushrooms, sliced
1/2 yellow onion, finely chopped
2 cloves garlic, thinly sliced
1 tsp dried tarragon
2 tbsp whole-wheat flour
1/4 cup dry sherry or dry white wine
1/2 cup low-sodium chicken broth
1/4 cup full-fat cream cheese
1 lb green beans, trimmed
Season chicken with salt and pepper. Mist a large nonstick skillet with cooking spray and heat on medium-high. Add chicken and cook, turning once, until golden brown, about 6 minutes. Transfer to a plate.
In same skillet on medium-high, heat oil. Add mushrooms and onion and sauté, stirring often, until no liquid remains and mushrooms are beginning to brown, about 3 minutes. Add garlic and tarragon and sauté until fragrant, about 45 seconds. Add flour and stir until well combined.
Add sherry and cook, scraping up browned bits from bottom of pan, until reduced by half, about 30 seconds. Stir in broth. Return chicken and any juices to skillet. Reduce heat to low, cover and cook, turning chicken halfway through, until chicken is no longer pink inside, about 10 minutes. Whisk in cream cheese until smooth. Cover and keep warm.
Meanwhile, in a steamer basket set over a saucepan of simmering water, cook beans until tender-crisp, about 4 minutes. Divide beans among plates and top with chicken and mushroom sauce.
Serving Size: 1 breast with 1/4 of sauce and beans
Flank steak is a relatively inexpensive lean cut that boasts a fantastic beefy flavor. It can be tougher than other steaks, which is why we pound it out thin before stuffing with the savory mushroom filling.
Blending cashews with lemon juice and hot water creates a luscious cream for this plant-based take on comforting stroganoff. Mushrooms are full of umami taste, which gives the sauce full-bodied flavor in a fraction of the time it takes to make the original beef version.
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