Chicken with lactose-free creamy mushroom sauce
Chicken with lactose-free creamy mushroom saucePlay Video
How to upgrade your mayonnaise
At Home with Natalie Morales: She shares her slow-cooker ropa vieja
SORTED team try chicken & waffles in Atlanta
Leave the oven off for squash tagliatelle with creamy pesto
Melissa d'Arabian makes chicken in creamy mushroom sauce using LACTAID® Milk with a side dish your whole family can enjoy.
Makes 4 servings
- 2 strips bacon, finely chopped
- 1 tablespoon olive oil
- 4 chicken breast cutlet, 4 ounces each
- 2 tablespoons flour, divided
- 1/2 small yellow onion, chopped
- 8 ounces button mushrooms, sliced
- 1 teaspoon dried thyme
- 3 cloves garlic, minced
- 1/4 cup white wine (optional)
- 1/2 cup chicken stock
- 2/3 cup LACTAID® Whole Milk
- 1/2 cup frozen green peas (no need to thaw)
- Salt and pepper
In a large saute pan, cook bacon over medium high heat, until crisp, about five minutes. Remove bacon and set aside, reserving fat in pan. Add half the olive oil to the pan. Salt and pepper the chicken breasts, and sprinkle with 1 tablespoon of the flour, gently patting the flour into the chicken. Brown the chicken in pan until golden, about 3 minutes per side. Remove the chicken and set on a plate. Add the remaining oil, the onion and the mushrooms, and cook over medium high heat until softened, stirring occasionally about five minutes. Add the thyme and garlic, and cook another minute, or until fragrant. Salt and pepper, and sprinkle on the remaining tablespoon of flour and stir well. Turn heat up to high, and deglaze the pan with the wine, and let bubble until wine disappears (about 20 seconds). Reduce heat to medium, add the stock, peas, LACTAID® Whole Milk, and chicken, and let simmer gently, stirring, until sauce begins to thicken, and chicken is cooked through, about three minutes. Serve with bulgur wheat, quinoa or noodles.
Makes 4 servings
- 2 tablespoons olive oil
- 2 garlic cloves, peeled and thinly sliced
- Pinch of crushed red pepper flakes
- 3/4 pound baby spinach or roughly chopped large leaf spinach (tough ribs removed)
- 1/4 teaspoon kosher salt
- Lemon wedges, for serving
Heat the oil, garlic, and red pepper flakes in a large skillet over medium heat until the garlic is fragrant, about 1 minute. Add half of the spinach and all of the salt, gently tossing with tongs until the spinach starts to wilt, about 1 minute. Add the remaining spinach and continue to toss until only a few slightly raw leaves remain, about 1 minute. Turn the spinach out into a colander and drain, then transfer to a medium bowl or plate and serve.
Promotional considerations for the on-air segment furnished by LACTAID® brand.