Chicken with Mushroom Cream Sauce

Ingredients:
Meat:
18 oz raw, boneless, skinless chicken breasts - should equal 12 oz cooked (2 lean)
1/4 TSP salt (1 condiment)
1/8 TSP pepper (1/4 condiment)
1 TSP olive oil (1 healthy fat)

Sauce:
1 TSP olive oil (1 healthy fat)
1.5 cup chopped mushrooms (3 greens)
1 scallion, thinly sliced
.5 cup low sodium chicken broth (.5 condiment)
1/4 TSP dried rosemary (1/4 condiment)
2 TSP fat free cream cheese (2 condiments)

Directions:
Season the chicken with salt and pepper. In a large skillet, heat 1 TSP olive oil over medium heat. Add the chicken and cook until golden brown. Transfer to plate.

Add the mushrooms, scallions, and 1 TSP olive oil to the skillet. Cook over medium heat, tossing frequently until the mushrooms have wilted. Add the broth, cream cheese, and rosemary. Stir until the cream cheese fully melts. Put the chicken back into the pan and bring to a simmer. Cover and cook until the chicken is cooked through.

Divide the chicken and sauce evenly among two plates.

2 Servings: 1 lean, 1.25 green, 2 condiments, and 1 healthy fat