Chicken with Sun-Dried Tomato-Mushroom Sauce

Name: Chicken with Sun-Dried Tomato-Mushroom Sauce
Yield: 4 servings (serving size: 1 chicken breast half and 1/2 cup sauce)
Ingredients: 4 teaspoons olive oil, divided; 4 (4-ounce) skinless, boneless chicken breast halves; ½ teaspoon salt; ¼ teaspoon black pepper; 2 cups presliced mushrooms; ⅓ cup finely chopped shallots; ¾ cup fat-free, less-sodium chicken broth; ¼ cup sun-dried tomato sprinkles; ¼ cup dry white wine; 1 tablespoon chopped fresh parsley

3 Ratings
2 Reviews

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.

By Robyn Webb

Recipe by Cooking Light April 2002

Gallery

Credit: Randy Mayor; Lydia DeGaris-Pursell

Recipe Summary

Yield:

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

Nutrition Info

Directions

Step 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.

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Step 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.

Nutrition Facts

Per Serving:

206 calories; calories from fat 28%; fat 6.3g; saturated fat 1g; mono fat 3.7g; poly fat 0.8g; protein 29.2g; carbohydrates 8.2g; fiber 1.5g; cholesterol 66mg; iron 2.2mg; sodium 604mg; calcium 30mg.

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Toby000

05/14/2014

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.

rstarrlemaitre

04/02/2012

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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