|Olive oil||2 + 2 teaspoons|
|Crimini mushrooms, quartered||1 cup|
|Leek, thinly sliced||½|
|Freshly ground pepper to taste|
|Boneless, skinless chicken breast halves||2 (6-ounce)|
|Crème fraiche (or substitute light sour cream)||¼ cup|
|Cranberry juice||1 tablespoon|
|Reduced-sodium chicken broth||½ cup|
|Reduced-sodium soy sauce||1 teaspoon|
- Heat 2 teaspoons oil in a skillet over medium-high heat. Add mushrooms and leeks, and sauté for 2-3 minutes. Season with salt and pepper. Transfer to a plate and cover with foil.
- Add remaining 2 teaspoons of oil and then chicken to the skillet, and cook until chicken is browned on both sides. Transfer to a separate plate from the mushroom-leek mixture.
- Add the crème fraiche, cranberry juice, broth, and soy sauce to the skillet. Warm sauce and then add the chicken back to the skillet. Reduce heat to medium-low, cover and cook for about 10 minutes, until chicken is cooked through. Add additional broth if necessary.
- Serve chicken with the sauce, mushrooms, and leeks.
5.5 very lean meats; 3 fats; 1 vegetable
Side Suggestions: Brown Rice
|Saturated Fat||4 g|
|Dietary Fiber||1 g|
Many medical groups felt that early exposure to certain foods like peanuts increased a child's risk of developing food allergies. However, newer research including this trial suggest that early exposure may actually decrease the risk of developing food allergies.
Breastfeeding May Decrease the Risk of Childhood Obesity
Tonsillectomy May Reduce Number of Sore Throat Days in Children
Research Review Finds Little Support for Nearly Half of Medical Talk Show Recommendations