Chicken with Mushroom Sauce

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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 35 Minutes

Nutritional Information

Amount per serving
  • Calories: 290
  • Fat: 10.5g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 1.5g
  • Protein: 42.1g
  • Carbohydrate: 5.5g
  • Fiber: 0.8g
  • Cholesterol: 114mg
  • Iron: 1.9mg
  • Sodium: 526mg
  • Calcium: 34mg

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. 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. 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. 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.
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