Here’s what I made today for Sunday dinner! Creamy Parmesan Herb Chicken Mushroom with a Spinach, banana, & pineapple green smoothie! Delicious and healthy. Here’s both recipes that I used.

parmesan chicken recipeI wanted to cooked something today that was both tasty and healthy, and came across these two recipes that I want to share with you all!!! ENJOY!!
Serves: 6
INGREDIENTS
FOR THE CHICKEN:
6 chicken thighs (skin on or off, bone in or out)*

2-3 teaspoons garlic powder
Salt and pepper
FOR THE SAUCE:
1 tablespoon minced garlic
400 g | 14 oz cups sliced mushrooms (1½ cups)
1 tablespoon dried Italian herbs**
2 teaspoons fresh chopped parsley
1½ cups 2% milk***
1 teaspoon chicken bullion powder (or stock powder)
Salt and pepper, to taste
1 tablespoon cornstarch (cornflour) mixed with 2 tablespoons of extra 2% milk****
¾ cup fresh grated Parmesan cheese, divided
¼ cup fresh chopped parsley (EXTRA), to serve

Preheat oven to 200°C | 400°F.Season chicken with garlic powder, salt and pepper.

  1. Heat cooking oil spray in a large, non stick and oven-proof skillet over medium-high heat until hot. Sear chicken thighs until golden and crispy on each side (about 3-4 minutes each side).
  2. Transfer chicken to the oven and roast until completely cooked through, (about 25-30 minutes).
  3. Once chicken is done, transfer to a warm plate and set aside. Drain some of the excess fat from the skillet, reserving 2 tablespoons for added flavour.
  4. Return skillet to the stove over medium-high heat and sauté the garlic in the pan juices until fragrant (about 1 minute). Add the mushrooms, herbs and 2 teaspoons of parsley and fry until mushrooms begin to soften.
  5. Reduce heat to low-medium heat, add the milk (or cream) and bring to a gentle simmer, stirring occasionally, and being careful not to boil. Add in the bullion powder and season with salt and pepper to your taste.
  6. Pour the milk/cornstarch mixture to the centre of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.
  7. Add ½ cup of parmesan cheese; allow sauce to simmer for a further minute until cheese melts through the sauce. Add the chicken back into the pan and allow to simmer for 1-2 minutes in the cream to take on the flavours. Taste test and add extra salt or pepper, if desired.
  8. Sprinkle with the remaining ¼ cup of parsley and ¼ cup parmesan cheese.
  9. Serve with steamed rice, over steamed vegetables or pasta.
Spinach, banana, & pineapple green smoothie!smoothie

Ingredients
  1. 2 cups spinach
  2. 2 cups almond milk
  3. 1 banana
  4. 2 cups pineapple
  5. 1/4 cup greek yogurt
  6. 1 tablespoon whole flaxseeds
  7. 4-5 ice cubes
Instructions
  1. 1) In a blender add the spinach and milk and blend until smooth.
  2. 2) Add the remaining ingredients and blend until well combined.
  3. 3) Pour and serve immediately!
ENJOY!!!

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