Chicken and Peppers with Portabello Mushroom Gravy

Chicken and Peppers with Portabello Mushroom Gravy
by Jennifer Carlisle

So, it isn't even the new year and I have already gotten into a healthier eating routine. Don't worry, I still know how to cook a meal that will stick to your ribs, but I can also cook a meal that tastes just as divine and won't stick to your ribs. Bonus!!
With one chicken breast leftover in my fridge from the night before, and some portabello mushrooms and a pepper I picked up from Trader Joe's, I created this meal. According to a food guide app I have, one serving of this meal is 420 calories. Not too bad for delicious healthy eating! This recipe serves two. Enjoy eating without the guilt!

Ingredients:
-2 tbsp light olive oil
-1 raw lean chicken breast; sliced
-3 portobello mushrooms; sliced
-1 small onion; sliced
-1 green pepper, sliced
-2 tsp. garlic; minced
-2 tbsp. all purpose flour
-1/4 cup beef broth ( I used a low sodium and 99% fat free kind)
-3/4 cup water
-pinch of salt
-pepper to taste

Serve over whole grain brown rice

Directions:
In a large skillet, heat oil over medium-high heat. Add chicken, mushrooms, onion, pepper and garlic. Cook til tender (about 10-15 min.) over medium-high heat. Stirring occasionally. Once tender, sprinkle flour over chicken and vegetables, stir well to soak up flour. It will look pasty when you do this, but will go away once you add the broth and water. Then add the broth and water and stir well til it looks smooth. Bring to a boil, then allow to simmer for 5 minutes. Serve over brown rice.
*Serves 2




Nutrition Guide:
1 Serving:
1/2 chicken breast- 71 calories
2/3 cup green pepper- 12 calories
1 1/2 portabello mushrooms- 28 calories
1/8 cup yellow onion- 8 calories
1 tbsp. flour- 28 calories
1/8 cup beef broth- 2 calories
1 tbsp. olive oil- 120 calories

1/2 cup brown rice- 150 calories