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The Water Cooler
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<blockquote data-quote="gerhard1" data-source="post: 3226738" data-attributes="member: 5391"><p>There is a heart-healthy version of the sauce that made up on my own. In a hot pan, saute some garlic in olive oil and then saute some tenderized chicken breasts in the oil, setting them aside when they're done, then add flour for the roux,. Add grated mozzarella cheese and mix thoroughly. Gradually add fat-free chicken broth, stirring constantly until you get the desired consistency. Add (if desired) mushrooms, and/or small black olives, return the chicken breasts to the mixture and let it simmer until the chicken is done. Another option is to use canned chicken breasts.</p><p></p><p>It is very tasty served over noodles or the pasta of your choice. </p><p></p><p>My late uncle was a patient of Dr. Joseph Galichia of Wichita, and I told him about this sauce and he said the only concern to him was the calories from the olive oil.</p></blockquote><p></p>
[QUOTE="gerhard1, post: 3226738, member: 5391"] There is a heart-healthy version of the sauce that made up on my own. In a hot pan, saute some garlic in olive oil and then saute some tenderized chicken breasts in the oil, setting them aside when they're done, then add flour for the roux,. Add grated mozzarella cheese and mix thoroughly. Gradually add fat-free chicken broth, stirring constantly until you get the desired consistency. Add (if desired) mushrooms, and/or small black olives, return the chicken breasts to the mixture and let it simmer until the chicken is done. Another option is to use canned chicken breasts. It is very tasty served over noodles or the pasta of your choice. My late uncle was a patient of Dr. Joseph Galichia of Wichita, and I told him about this sauce and he said the only concern to him was the calories from the olive oil. [/QUOTE]
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