Creamy Gorgonzola chicken
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- Prep Time5 min
- Total Time5 min
- Makes4 servings
Ingredients
284-mL can undiluted half-fat cream of mushroom soup
2 tsp Dijon mustard
1 tsp dried sage leaves
250-g pkg sliced button mushrooms, about 4 cups
4 skinless, boneless chicken breasts
1 cup frozen peas
2 tbsp crumbled gorgonzola, or blue cheese
Instructions
Turn soup into a large, non-stick frying pan. Set over medium-high heat. Stir in Dijon and sage until evenly mixed, then stir in mushrooms. Add chicken and turn to evenly coat. Cover and bring to a boil. Reduce heat to medium-low. Simmer, stirring sauce and turning chicken occasionally until springy when pressed, 14 to 15 minutes.
Remove chicken to 4 dinner plates, then set pan with sauce back on burner turned to medium-high. Add peas and cheese. Stir often until peas are warmed through and cheese is almost melted, 1 to 2 minutes. Spoon over chicken. Great with rice and steamed broccoli spears.
Nutrition (per serving)
Calories 248, Protein 34.9g, Carbohydrates 12.5g, Fat 5.9g, Fibre 2.5g, Sodium 724mg.
Is it possible to create a dish that's creamy and cheesy but has less than 500 calories? You bet! If you start with a can of half-fat cream soup, you only need to add a small amount of cheese, since blue cheeses such as Gorgonzola are so flavourful.
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