Ingredients
Scale
- 1 tablespoon butter
- 4 boneless skinless chicken breast cutlets
- 1 1/3 cups cottage cheese (2%)
- 1 can sliced mushrooms, 8 oz.
- 1/2 cup chicken stock or broth
- 2 teaspoons dijon mustard
- 2 teaspoons lemon juice
- 2 tablespoons cornstarch
- 2-3 pieces of cooked and crumbled turkey bacon (or regular bacon, if desired)
- 2 teaspoons fresh thyme, or to taste
- 1/2 teaspoon fresh rosemary, or to taste
- Salt and pepper, to taste
Instructions
- Salt the chicken and let rest, uncovered, in the fridge for at least 30 minutes.
- Melt the butter in a large skillet over medium to medium-high heat. Be mindful of the temperature - you don’t want the butter to burn. Add the chicken cutlets and cook for as long as 5 minutes before turning over, to get a good sear. Season chicken with pepper to taste. Turn down the heat and continue cooking the chicken, adding a lid if needed.
- When the chicken is almost done, open the can of mushrooms. Pour the liquid from the can into a blender, and add the mushrooms to the skillet with the chicken. Cook and stir until the chicken is done and the mushrooms are lightly browned.
- Add the cottage cheese, mustard, lemon juice, and cornstarch to the mushroom liquid in the blender. Blend on high until smooth.
- Remove chicken and mushrooms from the skillet to a plate. Chop the herbs.
- Add sauce from the blender to the hot skillet. Continue cooking and stirring, scraping up with a whisk until the sauce is thickened and smooth. Add chopped herbs.
- To serve, top the chicken with mushrooms and sauce and sprinkle with crumbled bacon and extra herbs as desired.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: dinner
- Method: stove top
- Diet: Low Calorie