Sorta Fried Chicken with Gorgonzola Mushroom Sauce

Have you given up eating heavenly treats such as fried chicken and mashed potatoes, in hopes of living a healthier existence?   Do you crave something sinfully delicious, but don’t want to fall back into old habits?  If so, this recipe will take you back to those home-cooked Sunday dinners of mouth-watering fried chicken, without erasing all the hard work you do to eat better!  

This dish serves 4, yet it’s easily doubled, and works well for family meals, or for entertaining!   Serve with oven-roasted baby redskin potatoes and steamed broccoli for a decadent walk down chicken-fried memory lane!

Ingredients

4 boneless, skinless chicken breasts, trimmed
2 TBS Extra Virgin Olive Oil
Dried Thyme
Morton Nature’s Seasons Seasoning Blend
1 can fat-free or low-fat Cream of Mushroom soup 
½ c skim or 1% Milk
1 large clove garlic, pressed or 2 tsp minced garlic
1/8 tsp Balsamic vinegar
3 TBS Gorgonzola cheese, crumbled

Preparation

Heat oil in large skillet on medium-high heat.  Sprinkle thoroughly to coat, one side of chicken breasts, with thyme and Nature’s Seasons blend. Place seasoned side down in hot skillet, and immediately season the top side of the chicken.  Sauté chicken for 3-4 minutes per side, until browned, and nearly cooked through.  Remove from heat and set aside. 

Lower heat to medium, and with remaining oil, sauté garlic for about 30 seconds.  Do not overcook, as garlic will burn quickly and turn bitter in taste!   Add soup and milk, and stir to combine.  Sauce will take on gravy-like consistency.  Add vinegar and cheese, and stir well. 

Return chicken to skillet, and cover with sauce.  Simmer for an additional 10 minutes.  For an added touch, top chicken with more gorgonzola sprinkles, and a fresh sprig of thyme.