Light Chicken With Mushroom Cream Sauce And Red Peppers Recipes

Steps:

• Mix together garlic powder, onion powder, paprika, salt, and pepper in a bowl. Sprinkle on both sides of chicken tenders.
• Heat olive oil in a large skillet over medium heat. Add chicken tenders and sear until browned, about 3 minutes per side. Remove to a plate and loosely tent with foil.
• Reduce heat to medium and melt butter in the skillet. Add mushrooms and onion and cook until mushrooms start to brown, about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
• Whisk together half-and-half, chicken broth, lemon juice, 2 tablespoons dill, and cornstarch in a medium bowl; add to the skillet. Stir until sauce is slightly thickened, about 3 minutes, and season with salt and pepper.
• Reduce heat to low, add chicken and any accumulated juices to the pan. Simmer until chicken is no longer pink in the center and the juices run clear, 4 to 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle the remaining 1 tablespoon dill on top of the chicken, and serve with lemon wedges.

Steps:

• Spray a saute pan liberally with cooking spray and warm over medium heat.
• Add red pepper and chicken to pan.
• Sprinkle lightly with season salt.
• Saute the red pepper and chicken until chicken is nearly done and pepper is softening.
• Add sour cream and cream of mushroom soup.
• Cook until heated through and sprinkle with black pepper.
• Serve over pasta.

Steps:

• Cook pasta according to package directions, omitting salt and fat.
• While pasta cooks, heat a large nonstick skillet coated with cooking spray over medium-high heat.
• Add chicken, saute' 4 minutes or until done.
• Remove chicken from pan, set aside.
• Heat oil in pan over medium high heat.
• Add shallots; saute' 1 minute.
• Add mushrooms, saute' 4 minutes.
• Add wine, and cook for 3 minutes or until liquid almost evaporates.
• Combine milk and flour in a small bowl; stir well with a whisk.
• Add milk mixture to pan; cook 3 minutes or until slightly thick.
• Add chicken, cheese, 2 tblsp parsley, and pepper, reduce heat, and simmer for 3 minutes or until thoroughly heated.
• Serve over pasta, sprinkle with parsley, if desired.