Dinner Tonight

Low Carb "Chicken Italiano"
Green Salad

Garlic Toast *optional


Tonight's recipe is really easy (a little time consuming though) and is a one-dish meal (you know how fond I am of these!).

I made this as a low-carb meal because we like to stay away from eating a ton of pasta, rice, and potatoes. You can always add a side dish of your favorite pasta with this recipe and a nice piece of crusty sourdough garlic bread, however.

Low-Carb "Chicken Italiano" Recipe:

• 4 chicken breasts- boneless and skinless
  
• 1/2 cup olive oil
• 3 large zucchini squash sliced thick
• 8 oz. sliced mushrooms
• 1 med. onion
• 1 large can diced tomatoes
• 1/4 cup dry white wine (avoid the sweet ones for this dish- you can also use 1/4 cup of beer)
• 3 cloves garlic chopped (Christopher Ranch's chopped garlic is great for this- it is in the grocery produce section usually)
• 1 T salt
• 1 T cracked black pepper
• 1 T dried Italian herbs or 1/4 cup fresh (thyme,rosemary,sage,parsley)
  
• 2 cups Mozzarella cheese
• 1 cup Parmesan cheese

In a large oven-proof skillet (that has a lid)- heat olive oil on medium high. Place chicken breasts in oil and cook till golden brown on each side. It doesn't need to be cooked through as we will simmer them to complete the cooking.

Remove chicken breasts and set aside.
Add remaining 1/4 cup olive oil to pan and heat on medium. Saute the garlic, mushrooms, and onions until carmelized.

Drain oil and leave the garlic, mushrooms, and onions in the pan.

To this mix add the chicken back in, and the tomatoes.
Add 1/4 cup dry white wine
Simmer for 30 minutes on low heat, covered
Remove lid and add the squash
Cook covered for 15 minutes, stirring as needed (stir gently as not to break up the soft veggies and chicken. **depending on the amount of liquid, you may need to cook a little longer in order to reduce the sauce.

Top with cheese and place in oven on broil just until the cheese melts


Serve with a crispy green salad and garlic toast and/or pasta if desired