Chicken with Sun-Dried Tomato-Mushroom Sauce

Chicken with Sun-Dried Tomato-Mushroom Sauce Recipe
Randy Mayor; Lydia DeGaris-Pursell
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.

Yield:

4 servings (serving size: 1 chicken breast half and 1/2 cup sauce)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

Robyn Webb,

April 2002
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