Chicken with Mushroom Sauce

Chicken with Mushroom Sauce Recipe
Photo: John Autry; Styling: Cindy Barr
Make an easy chicken dish topped with a savory mushroom sauce for a tasty meal that's ready in minutes.

Yield:

4 servings (serving size: 1 breast half and 1/3 cup sauce)

Recipe from

Cooking Light

Recipe Time

Total: 35 Minutes

Nutritional Information

Calories 290
Fat 10.5 g
Satfat 4.4 g
Monofat 3.5 g
Polyfat 1.5 g
Protein 42.1 g
Carbohydrate 5.5 g
Fiber 0.8 g
Cholesterol 114 mg
Iron 1.9 mg
Sodium 526 mg
Calcium 34 mg

Ingredients

4 (6-ounce) skinless, boneless chicken breast halves
2 teaspoons canola oil
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1/4 cup chopped shallots
1 (8-ounce) package presliced mushrooms
2 minced garlic cloves
1/2 cup dry white wine
1 1/2 teaspoons all-purpose flour
3/4 cup fat-free, lower-sodium chicken broth
2 tablespoons butter
1 teaspoon minced fresh thyme

Preparation

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.

Note:

Julianna Grimes,

January 2011
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