We went to an outdoor concert this weekend and I wanted to make something we could put in a wrap, then use another way for dinner on Sunday. Inspired by a similar recipe, we created this chicken saute.
Slice three chicken breasts into 1 inch strips and season lightly with pepper and salt.
Saute in a non-stick pan, lighly sprayed with canola oil.
When the meat has cooked through, remove from the pan. Deglaze with 2 TB of white wine or a flavorful vinegar (balsamic or brown rice, for example), add 6-8 fresh shitake mushrooms (sliced into thin ribbons) and a scant 1/4 cup dried cranberries.
Cook over medium-low heat until the mushrooms are done, about 6 minutes. Mix the chicken back in.
We took some whole-wheat flour wraps and added mayo and lots of lettuce, the chicken mix and wrapped them up.
After the concert, we found some amazing little turnips at the farmer's market - but we'll save those for tomorrow's post!
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