The Grey Escape: Chicken and Mushrooms in Garlic White Wine Sauce with Okinawan Sweet Potatoes

Ok so you know there is about a MILLION different ways you can cook chicken. And, depending on where you are located in the beautiful world, there are so many different sides to serve with your main chicken entre.

Now that I find myself in Okinawa, Japan, with so many new vegetables and meats typically only available in the USA at high end or whole foods groceries, I have decided to experiment with new combinations and recipes! So far this chicken and potato dish has been my favorite (a.k.a. Nick's favorite;). I found the recipe on http://www.skinnytaste.com/, a fabulous site with lower calorie recipes packed with great ingredients and delicious flavors. This recipe serves about 4 people but you can always double it.

Chicken & Mushrooms in Garlic White Wine Sauce

Ingredients:

8 chicken tenderloins, 16 oz total (I used 2 chicken breasts sliced into 4 strips)

2 tsp butter

2 tsp olive oil

2-3 TBSP all purpose flour* (can also use coconut or almond flour)

3-4 cloves garlic, minced

12 oz sliced mushrooms (I used Shitake and Enoki mushrooms)

1/4 cup white wine

1/3 cup fat free chicken broth

salt and fresh pepper to taste

1/4 cup chopped fresh parsley

Enoki mushrooms
Directions:

Preheat oven to 200°. Season chicken with salt and pepper. Lightly dredge in flour.

Heat a large skillet/wok on medium heat; when hot add 1 tsp butter and 1 tsp olive oil. Add chicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink. Set aside in a warm oven.

Add additional oil and butter to the skillet, then garlic and cook a few seconds; add mushrooms, salt and pepper stirring occasionally until golden, about 5 minutes.

Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan. Cook a few more minutes or until the liquid reduces by half. Top the chicken with the mushroom sauce and serve.

Okinawan Mashed Sweet potatoes

Ingredients:

3-4 purple Okinawa Sweet potaoes

1/3 cup coconut milk

4 cloves minced garlic

1/3 tsp salt to taste

Dash of pepper to taste

1 TBSP of margarine or butter to taste

Directions:

Peel potatoes and boil in water for about 45 minutes until soft (can tke longer than regular sweet potatoes). Drain the water and mash with coconut milk. Add more milk to reach desired consistency. Add garlic, salt, pepper, and butter to taste. Heat on medium low heat and stir occasionally for 3-5 minutes. Remove from heat and serve.