Fantastic meal! So much spinach…we loved it!” A wonderful combination of chicken cubes, spinach, kernel corn, Monterey jack cheese and sauce is rolled in flour tortillas which are then baked covered in a fabulous tomato, garlic, onion sauce and topped with additional cheese. Don’t count on having any leftovers!
We introduced this main dish in September and it received rave reviews. Succulent chicken tenders (naturally raised) are sauteed in a coconut cream (or whole cream) mixture of fresh parsley, dill, green onions and thickly sliced mushrooms. The smell of fresh herbs cooking in this creamy and delicious sauce will have your family anxious to come to the dinner table. Can be made dairy free.
Downsized 2-3 Servings, Fullsized 4-6 Servings
1, 2, 3, 4
|Amount per serving|
|% Daily Value*|
|Total Fat 11.8g||15%|
|Saturated Fat 4.2g||21%|
|Total Carbohydrate 7.4g||3%|
|Dietary Fiber 1.3g||5%|
|Total Sugars 2.3g|
|Vitamin D 64mcg||322%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet.2,000 calorie a day is used for general nutrition advice.|
Creamy Mushroom and Herb Chicken
1. Put your butter and 1/2 Tbsp of oil in a large pan.
2. Add mushrooms; Sautee for 1-2 minutes
3. Place off to the side
4. In the same pan – add tenders to the sauce pan one at a time, sautee 2 mins per side.
5. Make a well in the centre and add your garlic, sautee for 1 min
6. Add herbs and continue to sautee for 1 min
7. Add mushrooms back to the pan and pour ( coconut milk or cream over top of the dish.
8. Lightly boil for 2 minutes or until slightly thickened.
9. Remove from heat, serve with seasoned green beans (included) and small baby potatoes.
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