1 Tablespoon olive oil
3–4 garlic cloves, crushed
freshly ground pepper
1/2 teaspoon salt
1 pound chicken breast, sliced lengthwise
1–2 cups sliced mushrooms
1/2 cup dry white wine
1/4 cup all-purpose flour
1 1/2 cups nonfat milk
1 cup + 1 Tablespoon fresh basil leaves, chopped
Place a large iron skillet over medium-high heat. Add olive oil and heat one minute. Add garlic and mushrooms and sauté for 2–3 minutes. Add wine and continue to sauté for 2–3 minutes, or until wine evaporates.
Generously pepper and sprinkle salt on both sides of chicken and add to skillet. Sauté chicken for 4–5 minutes and flip. Sauté for another 4–5 minutes. Cover pan with foil for 2–3 minutes to make sure chicken is cooked through.
While chicken is cooking, combine flour and milk in a small saucepan, stirring with a whisk until smooth. Place over medium heat, stirring constantly with a whisk, until think and bubbly. Add chopped basil and blend into sauce.
Pour sauce over chicken and garnish with one tablespoon fresh basil and freshly ground black pepper. Serves 4. Suggest serving over whole wheat pasta with a fresh fruit or vegetable salad.
THE REBELLIOUS RD
As a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect.