• 1 Lemon, zested, freshly squeezed
• 5 oz, dry white wine
• 6 chicken thighs
• 1 package baby bella mushrooms, sliced
• 1 tbsp (14 g), Light Butter
• 1 tsp black pepper
• 1 tsp salt
• 1/2 cup, Fat Free Half And Half
• 1 tbsp Olive oil
• 1 package grape tomatoes, sliced in half
• 1 tbs parmesan cheese

Instructions

• Melt 1/2 tbs butter with olive oil over medium high heat in a large skillet
• Add the chicken to the skillet and cook until golden browned, about 5 minutes on each side. remove from pan but leave the browned bits and any residual goodness in the pan.
• melt remaining butter in pan and add the mushrooms and tomatoes. Sprinkle with a few pinches of salt and cook for 5 minutes or until the mushrooms and tomatoes soften. remove from pan.
• Carefully add the wine, scrape the cooked bits up from the bottom. add lemon juice and lemon peel, and reduce to almost nothing. Add the cream and cook for a few more minutes for the sauce to thicken and reduce. Add the chicken and veggies and sprinkle with Parmesan cheese. Cook for a few minutes to warm everything and melt the cheese. Taste the sauce for seasoning

original recipe here: Creamy Lemon Chicken Breasts and Mushrooms – foodiecrush.com

Nutrition Facts
Servings 6.0
Amount Per Serving
calories 217
% Daily Value *
Total Fat 8 g	13 %
Saturated Fat 2 g	10 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 108 mg	36 %
Sodium 203 mg	8 %
Potassium 441 mg	13 %
Total Carbohydrate 5 g	2 %
Dietary Fiber 1 g	2 %
Sugars 2 g
Protein 24 g	47 %
Vitamin A	1 %
Vitamin C	8 %
Calcium	11 %
Iron	2 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.