Chicken Sauteed with Mushrooms

By: Dr. Mary Claire Haver

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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
Three avocados

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.

Enjoy!!!!

With an anti-inflammatory approach to nutrition, Dr. Haver has cracked the code and found an innovative solution that actually works at this time in our lives. The Galveston Diet can help women in menopause lose weight, burn fat, and feel more confident in their skin.

This blog provides general information and discussion about medicine, health and related subjects. The words and other content provided in this blog, and in any linked materials, are not intended and should not be construed as medical advice. If the reader or any other person has a medical concern, he or she should consult with an appropriately-licensed physician or other health care worker.

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