Last night I told you all about the new healthy eating plan I'm learning called, Trim Healthy Mama, and shared a roundup of some great THM breakfast ideas. Tonight I want to show you what I just made for dinner. When this came out of the oven, I panicked for a minute as I'd not made anything else to go with it. However, once we all finished our portion, I was glad I hadn't made anything else. We were stuffed!
One thing I'm learning about the Trim Healthy Mama way of eating is that it's easy to feel full and satisfied when you fill up on protein and healthy fats. This flavorful and creamy chicken dish hits the spot and isn't super hard on your grocery budget either--especially if you do like I did and just use bits of this and that from your fridge.
Creamy Tomato Basil Chicken
*4-6 boneless, skinless chicken breasts
*1/4 c. butter
*1 c. chicken broth or stock (I used water and bouillon granules)
*2 c. cream (I used a mixture of heavy cream and sour cream as that's what I had in the fridge)
*1/4 c. zesty mustard (I used a mixture of Zatarain's Creole and French's Horseradish mustard)
*12 oz. marinated artichoke hearts, drained well
*8 oz. sliced mushrooms
*1-2 TB dried or fresh basil, to taste (I used dry)
*salt, optional, to taste (bouillon granules are pretty salty as is)
chopped tomatoes
Heat oven to 350º. Melt butter in skillet and brown chicken on both sides---salt and pepper, if desired. I cut our chicken pieces in half first. You can cut them into tenders, or just leave whole. You're not cooking these all the way through, just browning both sides good. Remove to a 13x9 pan and put it in the oven, uncovered.
Add broth to the skillet and scrape up the chicken drippings from the bottom of the pan. If you're using broth or stock, this might be a good time to add a little bouillon granules or salt. If you used bouillon to make the broth to begin with, I wouldn't add any more as it will get pretty salty. Add your basil and simmer on med-low a couple minutes. Add cream, artichoke hearts, and mushrooms, and simmer 10-15 minutes until the mushrooms are soft.* Pour mixture over the chicken and let it bake another 15 minutes or so, uncovered in the oven.
At this point, I turned the oven up to 400º but it will depend on the thickness of your chicken and how done it is. If it's done cooking when you pour the sauce on top then just leave the oven at 350º, but if it's still pink inside, I'd turn it up. When the chicken is done cooking inside, serve with chopped tomatoes and more basil to garnish. *Another variation would be to add the tomatoes to your sauce about 5 minutes before you're ready to pour it over the chicken.
I'd love to hear if you try this out---let me know!
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