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Chicken with Mushroom Sauce

Chicken with Mushroom Sauce

Photo: Kelsey Grace Harrison

Total time 35 mins
Yield

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

Make an easy chicken dish topped with a savory mushroom sauce for a tasty meal that's ready in minutes.

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

Nutrition 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

How to Make It

  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.

    Chicken with Mushroom Sauce

    Photo: Kelsey Grace Harrison

  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.