Serve over orzo or bow tie pasta. If you can't find sun-dried tomato sprinkles, you can chop whole sun-dried tomatoes with a knife or kitchen shears.
4 teaspoons olive oil, divided
4 (4-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups presliced mushrooms
1/3 cup finely chopped shallots
3/4 cup fat-free, less-sodium chicken broth
1/4 cup sun-dried tomato sprinkles
1/4 cup dry white wine
1 tablespoon chopped fresh parsley
How to Make It
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 4 minutes on each side or until done. Remove from pan; keep warm.
Reduce heat to medium. Add 2 teaspoons oil, mushrooms, and shallots; cook 2 minutes, stirring frequently. Stir in broth, tomato sprinkles, and wine; cook for 1 minute. Spoon sauce over chicken; sprinkle with parsley.
Relatively simple to prepare; tasty with a good burst of flavor from the dried tomatoes. Cooked the mushrooms a little longer to get them browner. Used an eight oz pkg of mushrooms and thinly sliced chicken cutlets. Used an inexpensive Sauvignon Blanc which usu. works well in most dishes.
Loved the flavors in this dish, especially the saltiness of the sun-dried tomato and earthiness of the mushrooms combined with the chicken. The white wine was a touch too strong; cook longer to evaporate off a bit of the alcohol. I also wish the sauce had been thicker and creamier - maybe cornstarch or cream stirred in.
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