Chicken with Sun-Dried Tomato-Mushroom Sauce

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

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Nutritional Information

Amount per serving
  • Calories: 206
  • Calories from fat: 28%
  • Fat: 6.3g
  • Saturated fat: 1g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 0.8g
  • Protein: 29.2g
  • Carbohydrate: 8.2g
  • Fiber: 1.5g
  • Cholesterol: 66mg
  • Iron: 2.2mg
  • Sodium: 604mg
  • Calcium: 30mg

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

  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.
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