I am always looking for flavorful chicken recipes on a diet. In David Ludwig’s cutting-edge diet book Always Delicious he lists a great recipe for Creamy Dijon Chicken and Mushrooms.
The secret of Dr. Ludwig’s diet is to “encourage” the fat cells to release their stored energy. In other words, you eat a balanced diet of wholesome organic foods that encourages the body’s internal organs to “do their thing.” If you need help shopping for organic foods, try this link for home deliveries.
I enjoy his recipes since they are tasty, reasonably easy to prepare and often are enough for two meals (for two people). Needless to say, I normally need to add extra salt and pepper, but others may feel differently.
Creamy Dijon Chicken with Mushrooms
- 1 1/2 pounds chicken tenderloins
- 1 teaspoon sald
- 1/4 teaspoon ground black pepper I prefer more
- 2 1/2 tablespoons extra virgin olive oil
- 3 or 4 cloves of garlic minced
- 1 pound baby bella/cremini mushrooms sliced
- 2 tablespoons Dijon mustard
- 5 leaves from 5 large sprigs of thyme or tarragon 1/2 teaspoon dried
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 1 1/2 cups whole milk or unsweetened soy milk
- 1 bag fresh baby spinach (8-ounce bag) about 4 cups
- Sprinkle the tenderloins with 1/2 teaspoons of the salt and 1/8 teaspoon of the pepper
- Heat the olive oil in a very large skillet over medium heat. Add the chicken and cook, turning, to brown on all sides. Remove from the pan and set aside on a plate.
- Raise the head to medium-high and add the garlic, mushrooms, and the remaining 1/2 teaspoons salt and 1/8 teaspoon pepper to the pan. Cook, stirring, until the mushrooms have softened and the liquid they release has reduced, 8 to 10 minutes.
- Stir in the mustard, then add the thyme and wine, stirring to scrape up the browned bits in the pan. Cook for a few minutes more.
- Return the chicken and juices that have collected on the plate to the pan. Reduce heat to medium and stir in the cream and milk.
- Simmer for 10 to 15 minutes, until the sauce has thickened and the tenderloins are cooked through.
- Stir in the spinach leaves. Cover and cook until the spinach is just wilted but still bright in color and not overcooked
- Served immediately of store in refrigerator for 3 or 4 days or in the freezer for 6 months.