Me - surrounded by a sea of cold white stuff - I'm all about comfort food. Give me some nice hearty carbs and layer them with gravy - now that is what sings to my heart this Chilly Valentine Month.
My hero of the month:
|Chicken Burgers |
Mushroom Onion Sauce (We're going to call it Gravy - so much more comfort food-esque, right?)
All this gravy-filled lusciousness came in at a skinny 7 Weight Watchers points for the whole meal. Which is a good thing in February cuz I have to save up my points for all the yummy chocolate Valentine desserts that are all over those blogs! <3
May the rest of your February be filled with hearts, flowers, chocolate...and...plenty of comfort food!
And a little sunshine and warmth - just a little...please...
Chicken Burgers with Mushroom Onion Sauce
Clean Eating Magazine Winter's Best 2013
- 1 lb lean ground chicken or turkey
- 3/4 cup finely chopped yellow onion, divided
- 4 tsp chopped fresh basil leaves, divided
- 1/2 tsp dried oregano
- 1/8 tsp each sea salt and fresh ground black pepper
- Olive Oil cooking spray
- 5 oz button mushrooms, sliced
- 1/2 cup low-sodium chicken broth
- 1/4 cup 2% milk, divided (I used skim because that's what we have.)
- 1 1/2 tsp arrowroot powder (I used cornstarch but you could use flour too)
- 4 slices hearty whole wheat or multi-grain bread toasted
- Fresh sprigs thyme, optional (Mine is currently buried under 14 inches of snow so I opted out.)
1. Combine chicken, 1/2 cup onion, 3 tsp basil, oregano, salt and pepper. Form into 4, 1/2 inch thick patties. Mist a medium skillet with cooking spray and heat on medium. Add patties and cook, turning once until no longer pink in center and an instant thermometer reads 165 degrees in the center - about 10 minutes.
2. Meanwhile, prepare sauce. Mist medium saucepan with cooking spray and heat on medium. Add mushrooms and remaining 1/4 cup onions and sauté, stirring frequently, until onion is translucent, about 5 minutes. Add broth and thyme and increase heat to high. Sauté, stirring frequently, until onion is translucent, about 5 minutes. Add broth and thyme and increase heat to high. Sauté stirring frequently, until reduced by half, about 5 minutes.
3. In a small bowl, whisk 2 Tbsp milk and arrowroot (or cornstarch/flour) until combined. Stir into sauce along with remaining 1/2 cup plus 2 Tbsp milk. Reduce heat to medium and bring to a gentle simmer. Cook, stirring constantly, for 2 minutes, until thickened. Season with additional salt and pepper. Stir in remaining 1 tsp basil.
To serve, top bread with patties and sauce. Garnish with fresh thyme (if using)