Well hey everyone!
Happy Memorial Day weekend!! I'd like to say a special Thank you to my Grandpop who was a veteran. He has since left us to be with the big man upstairs and is missed dearly every day but will always be honored and remembered. Thank you to all of my military friends and family members, even the wives. You ladies are a special type of strong and I look up to your strength as well.
AW look who has been hanging out with me all day. I can't ever get enough of this face.
With that being said, LET'S EAT!
With the boyfriend at the fire station today, I figured I have chicken and mushrooms in the fridge and tortillas that need to be eaten.
Sounds like my type of problem.
Anybody who knows me, knows I love a good alfredo or white sauce over a red one.
This took about 25 mins to prepare and 2 mins to devour.
I was planning on making my Greek Yogurt alfredo, but opening the fridge, I realized my "expiration date Nazi" boyfriend must have seen it was out of date and tossed the container.
BUT I did find some sour cream and cream cheese (can't go wrong with those two).
Here were my fixings:
- 1 lb chicken
- 1 teaspoon garlic
- 1 carton mushrooms
- 1/3 cup sour cream
- 1/3 cup cream cheese
- 1 teaspoon garlic salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 1 Tomato (not shown)
- 1/2 cup skim milk (not shown)
- 2 teaspoon flour (not shown)
- shredded parmesan cheese (not shown)
Popped the mushrooms in a small frying pan over medium heat. Preheat your oven to 350 degrees at this time.
Arranged my chicken in a baking dish. I love baking chicken. It always comes out juicy and tender. Spray your dish, scatter the chicken, sprinkle garlic salt, pepper and paprika.
I just love this dish for baking. It's deep so it keeps the juices in and not all over the inside of the oven.
Add salt and pepper to your mushrooms.
Put the chicken in the oven once it's finished preheating for 25 mins. (This is for the thin cut chicken. If your chicken is thick breasts, up the time making sure there is NO pink left in the chicken when it's finished.)
Add a generous ;) amount of garlic to a sauce pan on Med/Low heat.
Add 1/3 cup cream cheese.
Add 1/3 cup sour cream.
Let it soften for a few moments.
Add your 1/2 cup Milk (skim is just what I prefer, feel free to add your favorite).
Add a teaspoon of all purpose flour. Wisk Away!!
The mushrooms are still cooking :) I like when they're tiny and full of flavor so I tend to cook mine a bit longer.
Add a few dashes of Garlic Salt.
.. And pepper.
Time to whisk again.
Add paprika.
Add the mushrooms.
Dice up your tomato. Craig taught me this way, he got it from a guy at the fire station. Hold the tomato stem down, slice into it, not going all the way through, turn and do the same the other way. Rotate and cut the pieces off. Add to the sauce.
Oh my goodness, look at that color.
I like my sauce a little thicker since I'm putting it in a wrap, so I added another tsp. flour.
Get your tortilla ready. These are one of my favs. They don't tear easily. I do think a nice corn tortilla would go well with this chicken also.
I took my knife to the chicken and shredded it before adding it to the wrap.
Pour the sauce on top.
Add shredded Parm (if you choose) and of course I CHOOSE.
Wrap it up and enjoyyyy.
I'm surprised I was able to put it down to take a picture.
After the wrap I decided to try it without a tortilla, I have to say, it's EVEN BETTER!!! So don't worry if there isn't tortillas around, save the carbs and enjoy it without it. Serve with some veggies if you choose.
