My sweet mother in law is cooking a healthy dinner for our family and I was thrilled to see it was Galveston Diet friendly. Chicken sautéed with mushrooms, olives, capers and fresh lemon ? and fresh basil ? and a splash of Chardonnay. Side of roasted Brussels sprouts and a green salad with fresh blue cheese and olive oil! Macros below:
Serves 6 – 8
8 chicken thighs, skin and bone on
2 cups sliced crimini mushrooms
1 tbsp crushed garlic
1 small jar of capers
1 small jar of green olives
1/2 cup dry white wine
2 tbsp olive oil
Juice of two lemons
Fresh basil to taste
Salt, pepper, and Cajun seasoning
Directions: In a large heavy frying pan with the temperature on medium, brown the teaspoon of garlic in olive oil. Add chicken thighs that are skinned down. Brown chicken thighs for approximately 5 minutes, add salt and pepper and Cajun seasoning. Flip chicken and repeat.
Pour off fat, and lower temp to low.
Pour in mushrooms, capers, olives, lemon juice and wine. Cover and steam for about 15 minutes.
Transfer to oven to keep warm at 200 degrees until ready to serve.
Serve warm with 1/2 an avocado sprinkled with salt and pepper.