Chicken over Creamy Mushrooms and Green Beans
5 green, 4 blue, and 4 purple MyWW points per serving.
Makes: 4 servings
Calories: 266
Ingredients
- 3 tablespoons freshly grated or shredded Parmesan cheese, divided
- 2 teaspoons onion powder, divided
- 1 teaspoon salt, divided
- 1/8 teaspoon pepper
- 4 (4 ounce each) boneless, skinless chicken breasts
- 1 tablespoon extra virgin olive oil
- 1 tablespoon light butter
- 8 ounces mini bella mushrooms, sliced
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 14.5 ounce cans French-style green beans
- 1 10.5 ounce can 98% fat-free cream of mushroom soup
- 2 tablespoons fat-free beef broth (optional)
- 2 tablespoons fat-free milk (optional)
- 2 tablespoons fresh snipped parsley (optional)
Instructions
- In a small bowl, mix 1 tablespoon Parmesan cheese, 1 teaspoon onion powder, 1/2 teaspoon salt, and pepper. Sprinkle Parmesan mixture on both sides of each chicken breast and use hands to press the mixture into the chicken.
- In a large skillet, heat the oil and butter until the combination begins to boil a little bit. Carefully add the chicken to the skillet and cook for 5-6 minutes on both sides. If using thicker cuts of chicken, you may need to cover the skillet and cook for an additional 3-5 more minutes to get the chicken fully cooked without charring the outside of the chicken. Transfer chicken to a cutting board and allow to sit for 5 minutes before slicing the chicken, following the direction of the grains in the chicken.
- While chicken is resting, add the mushrooms, onion, garlic, and 1/2 teaspoon salt to the skillet and sauté for 5-6 minutes, or until vegetables are tender.
- Add drained green beans, cream of mushroom soup, broth, milk, remaining 2 tablespoons Parmesan cheese, and remaining 1 teaspoon onion powder to the skillet with the mushrooms/onions. Cook for 5-6 more minutes.
- Serve 1 chicken breast over 1 cup of the creamy mushroom/green bean mixture. Sprinkle with parsley, if desired.