One dish I love when dining out is chicken with mashed potatoes and some kind of “sauce”. I’m not particular on what the sauce has to be – be it gravy, a cream sauce, some kind of reduction – I just like to have something creamy to swirl my chicken, potatoes and veggies in. There is a local winery near my house that has a yummy dish on their menu: “Roasted Rosemary Chicken + White Wine Sauce + Veggie & Potato of the Day”. They serve up tender chicken, mashed potatoes and usually, grilled zucchini, in a creamy, delectable sauce. There is NO WAY this is a healthy dish. I’ve only had it twice, but many times when I have been tempted to dine out, I think about this dish and where I might get something like it without spending a fortune (the dish itself isn’t too unreasonably priced, but dining out for two is not cheap).
So, one day I was dying for something creamy and delicious, and I got a spark of inspiration. Enter “Creamy Rosemary Chicken & Potatoes” (with veggies, of course!).
The Ingredients
- 2 boneless, skinless chicken breasts, cut into 2-3 strips lengthwise
- 1/3 can of Campbell’s 98% fat free Cream of Chicken soup
- 3-4 tbsp white cooking wine
- 1-2 tbsp nonfat milk
- approx. 2 tbsp fresh rosemary, chopped fine
- 2-3 cloves of garlic, pressed
- 2 tsp evoo
- 1 tbsp Brummel and Brown yogurt margarine spread
- 4-5 red potatoes OR 6 oz sweet potatoes (the REAL kind, not yams!)
- 1-2 cups zucchini and/or yellow squash
The Steps: Chicken & Sauce
- Warm a large non-stick skillet and add evoo, pressed garlic and fresh rosemary
- Cook the garlic until it’s somewhat brown and aromatic
- Spread garlic and rosemary mixture across the bottom of the pan and add the chicken
- Cook chicken most of the way through, turning as needed
- When chicken is mostly cooked, move it over to one side of the pan and add the Cream of Chicken soup, white cooking wine and milk. using a wooden or plastic spoon, mix the ingredients together in the pan until they are well mixed. Pull in any excess garlic and rosemary.
- Toss the chicken the sauce mixture in the pan & cook on med-low for a few minutes until the chicken is finished and the sauce has reduced some.
The Steps: Potatoes
Depending on your choice of potatoes and the amount of time you are willing to spend, you can do this a few ways: microwave, oven or in a skillet. Here they are in order of least to most time:
- To microwave, just rinse the potatoes and wrap them in plastic wrap on a plate. Microwave on high for about 4-6 minutes, until soft to the touch.
- In the oven, chop the potatoes into small cubes, season if you desire and cook in a non-stick skillet sprayed with pam or olive oil (Misto!). I usually add some water and cover the pan with a lid to simmer and allow the potatoes to soften.
- In the oven, rinse the potatoes and poke holes all around with a fork. wrap in aluminum foil and bake for about 40 minutes to an hour, until soft to the touch.
The Steps: Veggies
Slice the zucchini and/or yellow squash into medallions and toss in a non-stick skillet sprayed with pam or olive oil. Season as desired (I use dashes of garlic powder, basil, fresh ground pepper, and maybe even some leftover rosemary if I chopped enough). If you’re not a zucchini fan, substitute with your favorite veggie.
Serving Time!
Divide everything into two halves and serve on two plates. Spoon the yummy sauce over the chicken and potatoes, and voilà!
Sorry about the photo quality – I took the photo after I started eating and before I decided to share the recipe.
[…] Creamy Rosemary Chicken […]