Low Calorie Bistro Chicken Food

QUICK AND LOW-CAL GRILLED BISTRO CHICKEN

Steps:

• Stir together all the herbs, mayo, and lemon juice. Brush on the chicken.
• Light your grill about 20 minutes before grilling the chicken. Allow the chicken to soak up the first brushing.
• Place on the grill and cook until done, continuing to brush the mixture on the chicken until done.

FRIDAY NIGHT BISTRO CHICKEN

Steps:

• In a large oven-proof skillet or dutch oven, melt the butter and heat the oil over medium-high heat.
• Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper (estimated amount) to season.
• Brown chicken in skillet until both sides are golden but chicken is not cooked all the way through.
• Transfer chicken to a plate; set aside.
• Add shallots to skillet; cook and stir for 3-4 minutes or until softened.
• Add in tomatoes with juices and thyme; cook and stir 4-5 minutes or until the sauce has reduced some.
• Add in the soup; cook and stir occasionally 4 minutes; season with the remaining salt and pepper if desired.
• Return chicken breasts to the skillet; sprinkle breasts with cheese.
• Bake uncovered, in 375° oven about 20 minutes or until cheese is melted and chicken is cooked.

LOW CALORIE BISTRO CHICKEN

Steps:

• HEAT oil in large nonstick skillet on medium-high heat. Add mushrooms and onions; cook 5 min., stirring occasionally.
• Stir in tomatoes, dressing and tomato paste.
• ADD chicken; cover. Reduce heat to medium-low. Simmer 12 minute or until chicken is cooked through.
• SPRINKLE with cheese and bacon; simmer, uncovered, 5 minute or until cheese is melted.

EASY BISTRO CHICKEN

Steps:

• Heat oil in large skillet on med-high heat.
• Add mushrooms and onions cook 5 minutes stirring occasionally. Stir in tomatoes with their liquid, add dressing and tomato paste.
• Add chicken, cover. Reduce heat to med-low. Simmer 12 minutes or until chicken is cooked through.
• Sprinkle with cheese and bacon, simmer uncovered 5 minutes or until cheese is melted. Serve over hot cooked rice if desired,.

BISTRO CHICKEN FETTUCCINE

Steps:

• Cook fettuccine according to package directions for al dente; drain, reserving 1/2 cup pasta water. Transfer to a serving platter; keep warm., In a large skillet, heat 1 tablespoon oil over medium heat. Sprinkle chicken with salt and pepper. Add to skillet; cook and stir until no longer pink, 4-6 minutes. Remove chicken. Add remaining oil to skillet; stir in next 5 ingredients and saute 4-6 minutes. Return chicken to skillet., Stir in wine and mustard. Bring to a boil; cook until liquid is reduced slightly, 2-4 minutes. Pour chicken mixture over fettuccine; add cheese and tarragon. Toss to combine, adding enough reserved pasta water to moisten pasta. Top with toasted walnuts.