Chicken Georgia
A simple skillet supper: chicken breasts browned, then smothered in buttery mushrooms and shallots and topped with just enough melted mozzarella and Parmesan. Very low in carbohydrate and on the table in half an hour.
- Serves
- 4
- Prep
- 10 min
- Cook
- 20 min
- Serving size
- 1 breast with ½ cup mushrooms
Ingredients
- 3 tsp canola oil (divided)
- 1 package (225 g / 8 oz) mushrooms, sliced
- ¼ cup shallots (2 large), minced
- 4 skinless, boneless chicken breasts (115 g / 4 oz each)
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- ¼ cup (30 g) shredded part-skim mozzarella
- 1 tbsp freshly grated Parmesan
Method
- Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Cook the mushrooms and shallots, stirring, until tender and lightly browned, about 8 minutes. Transfer to a bowl and keep warm.
- Season the chicken with the salt and pepper. Add the remaining 1 teaspoon oil to the skillet over medium-high heat and cook the chicken until browned, about 4 minutes per side.
- Spoon the mushroom mixture over the chicken and sprinkle with the mozzarella and Parmesan. Cover and cook over medium heat until the cheese melts, 3 to 4 minutes.
Cook’s tip
Pound thicker breasts to an even thickness so they cook through in the time it takes the cheese to melt.
Variation
A splash of Worcestershire sauce or a clove of garlic added to the mushrooms deepens the flavor; serve over brown rice or cauliflower to soak up the pan juices.
Nutrition per serving
Values reproduced from the supplied recipe document.
- Energy
- 200 kcal
- Protein
- 30 g
- Carbohydrate
- 4 g
- of which sugars
- n/a
- Fat
- 7 g
- of which saturates
- 1.5 g
- Fiber
- 1 g
- Sodium
- 280 mg
Very low in carbohydrate.