Chicken Breasts Diane

Do you have a favorite cookbook that you've been neglecting since going on the MSPI diet? I know it's easy to just assume that your old cookbooks are useless right now, but you would be surprised what you can make and adapt from "regular" cookbooks when on this diet.

I've recently started going through some of my favorite cookbooks page by page and marking recipes that are MSPI-friendly -- both in the index and on the recipes. I've even made notations about what I would change in the recipes to make them that way -- using rice milk, leaving out the cheese, etc.

I was pleasantly surprised to discover well over half of the recipes in my copy of "The Holly Clegg Trim & Terrific Cookbook" can be made MSPI-friendly -- and there are over 500 recipes in this book!

Here's a classic chicken recipe from the book. Make sure you serve the chicken with a side that can soak up the sauce. I went with whole wheat couscous (made with MSPI-friendly chicken broth) but rice, mashed potatoes or pasta would be equally good.


Chicken Breasts Diane

6 skinless, boneless chicken breasts
salt and pepper, to taste
1 tbsp. olive oil
1 bunch green onions, chopped
juice of 1 lemon
2 tbsp. fresh parsley, chopped
1 tbsp. Dijon mustard
1/3 cup MSPI-friendly chicken broth

Place the chicken breasts between sheets of waxed paper and pound slightly with a mallet, if desired. Sprinkle with salt and pepper.

In a large nonstick skillet, heat the olive oil. Cook the chicken on each side until done, about 15 minutes total. Remove from the skillet and set aside.

Add the green onions, lemon juice, parsley and mustard to the skillet. Cook, stirring constantly, for one minute. Whisk in the broth and stir until smooth. Return the chicken to the pan and serve with sauce.

Tip: I found the sauce to be a little too sour for my personal taste. I added a pinch of sugar to the sauce to combat the tartness.