Written By: Kristen
I am very aware that we are only two posts into our blog and I’m already….I wouldn’t say stuck in a rut, or have writer’s block, but its a solid fact that I feel like I’ve run out of things to write about. This is one of my biggest fears, because that means we’ve forgotten our 2019 resolutions and have become complacent.
I’ve had to sit back and really think about what we do in our life that people (mostly family and friends right now, Hi Mom!) would find interesting or engaging. What will bring more people to this page…..do I even want more people to this page? (Of course we do, we appreciate you.) And thus, I spiral down the rabbit hole of social media fears. All the foodie blogs I follow make it look so easy. I know a lot of these people are blogging veterans that have been writing and taking pictures for a while or have a professional background in writing or photography.
It was then decided the next post Grant and I write will have to be something we (in our opinion) do very well. These photos might turn out OK but I know the food will be tasty. Trust me. Cause that is one thing Grant and I can do pretty darn well, and that is cook….and eat.
A BIG THANK YOU to our friends, Cheryl and Tony, who have so graciously let us use their beautifully redone kitchen, and for taking several of these photos. (And babysitting, and just being awesome.)
This adaptation came about from a similar recipe that is floating around the Weight Watchers (or WW ) social media circles for a while. Now, the original is really good, but I thought I could add a few of my own touches to make it even better.
I don’t know about you, but when I think steakhouses, I think mushrooms and onions sautéed in butter and herbs smothering a big juicy steak. Yum! But, as it is the New Year and I have been following WW for about a year now, I will be using zero WW point chicken breasts, and unfortunately, no butter. I have achieved a 20 lb. weight loss since starting WW last December. While I could have done better, I’m very proud of maintaining that loss. I have several adventures in the works for Spring/Summer 2019 that will require me to be in better physical shape, so I am hoping not just to lose more, but build muscle as well. Half the work of being healthy is in the kitchen. Thus, the Smothered Steakhouse Chicken was born.
So without further ado, here is our recipe.
Smothered Steakhouse Chicken:
1 medium onion, sliced thin
1 tbsp garlic, minced
1-2 cups sliced mushrooms (depending on how much you like ’em), we used cremini but feel free to use whatever you like
8oz beef broth (we used 1 tsp Better than Bouillon mixed in 8 oz of hot water)
1 tbsp flour for thickener
4 boneless skinless chicken breasts, trimmed and pounded for even thickness( I imagine chicken thighs would be amazing here, you will just need to adjust WW points accordingly)
Salt, pepper, Italian seasoning and Trader Joe’s Umami Seasoning (can omit)
½ cup part skim shredded mozzarella cheese
Flat leaf parsley for garnish
Preheat oven to 400F degrees
Spray canola oil cooking spray in skillet and let it warm up on medium low heat, add onion, garlic and mushrooms and roughly 3 tbsp beef broth, stir, cover with lid for a few minutes to steam, stirring frequently. Saute until onions are translucent and tender. Season with salt and pepper.
Once cooked, transfer onion, garlic and mushroom mixture to a bowl and set aside.
Clean skillet and heat to medium. Spray lightly again with cooking spray.
Season both sides of the chicken with salt, pepper, Italian and Umami seasonings.
Add chicken to the pan and cook until they have and nice golden color on both sides and transfer to a plate (will go in oven, does not need to be cooked through). Transfer to a plate.
Sprinkle 1 tbsp flour over the onion and mushroom mixture and then return to the pan. Add remaining beef broth and stir until thickened. (You are essentially making an onion and mushroom gravy).
Spray cooking spray into a 9 x 13 oven safe pan and place half of the onion and mushroom mixture down, add the chicken in an even layer and smother with the rest of the mixture. Top chicken with an even layer of mozzarella cheese.
Bake for 20 minutes or until chicken is cooked through. (165F degrees).
I turned the broiler on high and let the cheese crisp for roughly 5 minutes, always keep checking so it doesn’t burn. And voila, done!
I would recommend serving this with a nice side salad or a steamed vegetable such as green beans or asparagus. Maybe even roasted brussels sprouts.
WW Freestyle Points : 2
If you decided to make this, snap a photo and tag us on our Instagram at @fullertography
Note: This is not sponsored by WW, I pay them. 🙂