I've made a lower calorie version of this which we loved...though I tried this original one first and froze a sample of the sauce to test against the low-calorie version. There was plenty of sauce and the calories are almost cut in half.
Original ingredient on left: substitution follows
Butter: 3 tbspn olive oil (did not add extra tspn butter at end)
Chicken: 6 chicken breasts (1 bag frozen Tyson chicken breasts)
Sherry: 1 oz apple cider vinegar + 3 oz water and 1/2 tspn vanilla extract
Mushrooms: 1 cup sliced
Onion: 1 large chopped
Marinara: 14.5 oz can diced tomatoes
Prosciutto and Hard Salami: 3 oz instead of 4
Half & Half: Land O Lakes Fat Free half and half
Black Pepper: 1 tspn -- no extra salt
I browned the chicken in the oil, then removed from skillet. Cooked onions and mushrooms...added rest of sauce ingredients. Cooked abt 15 minutes. Added chicken, simmered till reduced to desired consistency.
Refrigerated overnight to allow flavors to marry. We couldn't tell a great deal of difference between the two.
I served with steamed spaghetti squash and grilled asparagus. YUMMY both ways. Will make over and over.
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I've made a lower calorie version of this which we loved...though I tried this original one...