Food Porn: Light Provencal

Tonight’s dinner was Chicken with Provencal Sauce, Caramelized Onion-Stuffed Baked Potato, and Italian Green Beans, recipes courtesy of Cooking Light. Haven’t got a chance to eat yet, but it smells great.

Chicken with Provencal Sauce

4 (6 oz) skinless, boneless chicken breast halves
1/4 tsp. salt
1/4 tsp freshly ground black pepper
1 1/2 tbsp. olive oil
1 garlic clove, minced
1 cup fat-free, less-sodium chicken broth
1 1/2 tsp. dried herbes de Provence [I was lucky enough to get a bunch of this stuff for $1.99 at Whole Foods]
1 tsp. butter [bad me, I used a tablespoon to give it a better mouth feel]
1 tsp. fresh lemon juice
Fresh thyme sprigs (optional)

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2 inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper.

Heat oil in a large nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.

Add garlic to pan; cook 1 minute, stirring constantly. Add broth and herbes de Provence; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 1/2 cup (about 3 minutes). Remove from heat; add butter and lemon juice, stirring until butter melts. Serve sauce over chicken. Garnsih with thyme sprigs, if desired.

Yield: 4 servings (serving size: 1 chicken breast half and about 2 tablespoons sauce)

Nutrition info: 248 cal, 8.2 g fat, 40.2 g pro, 0.3 g fib, 1 g carb, 6 WW points

Caramelized Onion-Stuffed Baked Potato

2 medium baking potatoes (about 1 1/2 lbs)
1/2 c. (2 oz) shredded Gruyere cheese, divided
2 tbsp. reduced fat sour cream
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 1/2 tsp. butter
2 c. vertically sliced red onion
2 tsp. sugar
2 tbsp. dry sherry
1 tsp. Worcestershire sauce
1/2 tsp. dried thyme
1 garlic clove, minced

Pierce potatoes with a fork; arrange on paper towels in microwave oven. Microwave on high 10 minutes or until done, rearranging potatoes after 5 minutes. Let stand 5 minutes.

Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch thick shell. Combine potato pulp, 1/4 cup cheese, sour cream, salt, and pepper. Spoon potato mixture evenly into shells.

Melt butter in a medium nonstick skillet over medium-high heat. Add onion and sugar; saute 8 minutes or until browned. Stir in sherry, Worcestershire, thyme, and garlic; cook 1 minute or until liquid evaporates, scraping pan to loosen browned bits. Top each potato half with about 2 tablespoons onion mixture and 1 tablespoon of cheese. Arrange stuffed potato halves on paper towels in microwave oven. Microwave at high 1 minute or until thoroughly heated.

Nutrition info: 238 cal, 6.4 g fat, 9.9 g pro, 375 mg sod, 5 g, 40.7 g carb, 4 WW points