Chicken with Mushroom Romano Cream Sauce
(2 portions)

8 oz. chicken breast, boned & skinned
2 c. sliced mushrooms (1 10 oz. container if fine)
1/4 c. Lea & Perrin White Worchester Sauce
1/2 c. 1% milk
Spray oil
2 Tbsp. grated Romano cheese
1 Tbsp. Brummel and Brown butter (only 1 pt on Weight Watchers)
3/4 tsp. dried basil
2 tsp. flour
dash of white pepper, to taste

  1. Clean chicken to remove any fat and strings. Either pound or slice thin (this makes it faster to cook)
  2. Marinate with white worchester sauce
  3. Spray fry pan w/ oil, heat
  4. Add chicken to pan with all the worchester sauce. Cover and cook for 5 minutes. Turn chicken, cover and cook another 5 minues. Cook until brown, turn over and cook until brown. If chicken starts to stick, add a little more Worchester sauce – no need to add more fat. Note that the sauce will start browning on the pan. You can use a fork to push the chicken in the carmelized sauce to help get it brown. Be sure not to burn the chicken. **
  5. Set chicken aside. In the same pan, add butter and mushrooms and cook, stirring frequently, until tender-crisp. Sprinkle with 2 tsp. flour and cook a little.
  6. Stir in milk, reduce heat and cook, stirring frequently, until mixture is heated through.
  7. Stir in remaining ingredients and stir until the cheese is melted.
  8. Return chicken to the skillet and cook until heated through.

** Variation: This chicken can be eaten as is as a fast meal, or it can be used as a base for other low-fat dishes such as a low fat chicken parmesan. Adjust points

Variation: cut the chicken into small pieces before cooking. Make double the sauce and server over a fancy pasta. Adjust points.


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