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Chicken with Sun-Dried Tomato-Mushroom Sauce

Randy Mayor; Lydia DeGaris-Pursell
Yield 4 servings (serving size: 1 chicken breast half and 1/2 cup sauce)
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.

Ingredients

  • 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

Nutrition Information

  • calories 206
  • caloriesfromfat 28 %
  • fat 6.3 g
  • satfat 1 g
  • monofat 3.7 g
  • polyfat 0.8 g
  • protein 29.2 g
  • carbohydrate 8.2 g
  • fiber 1.5 g
  • cholesterol 66 mg
  • iron 2.2 mg
  • sodium 604 mg
  • calcium 30 mg

How to Make It

  1. 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.

  2. 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.