Chicken with Mushroom Sauce
Ingredients
- 8 6oz chicken breast skinless,boneless, and halved
- 4 tsp canola oil
- 1 tsp salt divided
- 1/2 tsp freshly ground black pepper
- 1/2 cup shallots chopped
- 2 8oz packages presliced mushrooms
- 4 garlic cloves minced
- 1 cup dry white wine
- 1 Tbsp all-purpose flour
- 1 1/2 cups fat-free, lower-sodium chicken broth
- 4 Tbsp butter
- 2 tsp fresh thyme minced
Instructions
- 1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound to 1/2-inch thickness using a meat mallet or small heavy skillet
- 2. Heat a large nonstick skillet over medium-high heat. Add canola oil to pan; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and pepper. Add chicken to pan; cook 3 minutes on each side or until done. Transfer chicken to a serving platter; keep warm
- 3. Add shallots and mushrooms to pan; sauté for 4 minutes or until browned, stirring occasionally. Add garlic; sauté for 1 minute, stirring constantly. Stir in wine, scraping pan to loosen browned bits; bring to a boil. Cook until liquid almost evaporates. Sprinkle mushroom mixture with remaining 1/4 teaspoon salt and flour; cook 30 seconds, stirring frequently. Add broth to pan; bring to a boil. Cook 2 minutes or until slightly thick. Remove pan from heat; add butter and thyme, stirring until butter melts. Serve with chicken
Nutrition
Calories: 290kcalCarbohydrates: 5.5gProtein: 42.1gFat: 10.5gSodium: 526mg
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