I would like to share a recipe that I created with you. I love making this dish for my family. It is fairly simple to create and I have been told by all those who have eaten it, that it is delicious! This is the kind of meal that you can cook any time of the year.
The ingredients are simple, affordable, obtainable, and harmonize well together to create something special.
You will find that I have utilized ways of trimming the fat in this recipe for health reasons. I also do not cook or eat much meat but I do enjoy this meal. My husband really loves this dish and I love making him happy. He actually can not wait to come home from work to eat it when he knows that I will be serving it that evening for dinner!
If you are a garlic lover, get ready to be transported to Garlic Heaven, your house will soon be swept away with an intoxicating aroma.
Four chicken breasts (trimmed of excess fat) 30 to 40 peeled garlic cloves (keep whole, do not dice or cut)
1 package of white mushrooms, washed, drained, and sliced
1 cup of flour
24 ounces of low sodium chicken stock
2 tablespoons of virgin olive oil
2 tablespoons of Can’t Believe It’s Not Butter Light
5 tablespoons of rosemary (preferably fresh)
4 bay leaves
1 1/4 cup of white wine
Sea salt and black pepper (to taste)
1 box of thin spaghetti
Parmesan cheese (to taste)
1. Heat the margarine and olive oil in a deep skillet.
2. Flour the chicken breasts.
3. Place chicken in skillet. Lightly brown each side.
4. Season the chicken breasts with rosemary, sea salt, and black pepper when you turn to brown on each side.
5. Remove chicken and set aside.
6. Add garlic cloves and mushrooms. Saute ingredients until medium brown.
7. Add white wine, chicken stock, bay leaves, and the rest of the rosemary. Now, return chicken breasts to the pan.
8. Cover the skillet and simmer for 35 minutes.
1. Remove bay leaves and discard.
2. Remove chicken from skillet and place on serving plate. Make sure to use a slotted spoon to top with whole garlic cloves and mushrooms. Add some juice from the skillet.
3. Pour the remaining juice and ingredients from the skillet onto freshly cooked drained thin spaghetti and serve with a sprinkling of grated Parmesan cheese.