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Monday, April 9, 2012

Country Club Chicken


This is one of those Pinterest recipes I've seen circling around being pinned + repinned 27+ times! Every time, I think to myself..."mmm that looks so good!" So I finally got around to making it...my way. Made a lot of alterations but the basis stayed pretty much the same. For once I opted out of using bacon [gasp!]. Primarilly because instead of using a mushroom condensed soup, I made low-fat [seriously] white sausage gravy to top the chicken with. This sausage gravy is not to be believed. I've used several variations of this gravy on tons of different dishes. Including country-fried steak [say whaaat?!]. This drool-worthy gravy comes straight to you [through me] from celebrity chef + cookbook author Rocco Dispirito. I've mentioned before and I'll remind you again about his fabulous book "Now Eat This!". It's chock full of 150 recipes that are under 350 calories. Seriously. Including this gravy recipe! Check. It. Out.

This country club chicken recipe inspiration comes from the Kayotic Kitchen, which may be one of my new fave-follows. And I am pleased to report this dish turned out great! It's not one of my "quickest" meals...but definitely worth a little extra time and effort. And as always you could alter it to fit your tastes and time constraints!


such a fabulous tool to have! thanks Stark family :)

[if you haven't noticed yet...I like to play with my food]

Country Club Chicken
serves 4
adapted from Kayotic Kitchen 

  • 2 chicken breasts, halved 
  • 1 apple, skinned and chopped
  • 1 medium onion, chopped
  • 8 oz of baby bella mushrooms, sliced and cleaned
  • 2/3 cup dry white wine
  • 1 tsp cornstarch + 1 cup chicken broth
  • 1 cup Greek yogurt
  • 2 Italian chicken sausage links, casings removed 
  • 1-2 tbsp freshly chopped parsley 
  • 2 cups mozzarella cheese, separated 
  • 1 tsp nutmeg 
white sausage gravy---> step-by-step 
[starting in the upper left photo-going around clockwise]

  1. brown Italian chicken sausage over med-high heat. mince the meat as it cooks. [karate-chopping skills are helpful] 
  2. once sausage is browned, add chicken broth + corn starch mixture.
  3. bring to a boil. sauce will begin to thicken, 2-3 minutes. 
  4. remove from heat and add Greek yogurt, nutmeg, and salt + pepper to taste. 
  5. set gravy aside until it's time to add to the chicken. 
cue chicken! 
  1. pre-heat oven to 375 degrees.
  2. tenderize chicken using meat mallet or frying pan. [need a stress reliever?] 
  3. season with EVOO and salt + pepper.
  4. place chicken in a large frying pan, over high heat. your goal is to get a quick sear on both sides. when both sides are browned, place in oven-safe casserole dish. [chicken will not be cooked through, it will finish cooking in the oven]
  5. meanwhile in pan, add onions, mushrooms, apples, and wine. bring to a simmer, until mushrooms and onions are tender and soft. 
  6. add sausage gravy and 1 cup of shredded mozzarella. stir well!
  7. pour combined mixture over chicken in casserole dish. top with remaining mozzarella cheese.
  8. bake in oven for 10-15 minutes or until cheese is melted and sauce is bubbling.  
  9. serve over your pasta of choice + sprinkle with parsley! 


sweet aaaand savory, this is one dish you + your loved ones are sure to enjoy!

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1 Comments:

At April 10, 2012 at 7:31 AM , Blogger Curry and Comfort said...

Chicken.. apples... Greek yogurt... What a great and interesting dish. I also think the apple and parsley is wonderful.... keep playing with your food! :)

 

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