Rating: 4 stars
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This easy chicken dinner features chicken breasts sauteed in a homemade wine sauce.  Serve with steamed green beans and rice for a complete meal. 

Sam Brannock
Recipe by Cooking Light April 2005

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Recipe Summary

Yield:
4 servings (serving size: 1 chicken breast half, 1/4 cup sauce, and 1 1/2 teaspoons parsley)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken with salt, pepper, and flour.

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  • Heat 1 tablespoon butter in a large nonstick skillet over medium heat. Add chicken; cook 5 minutes on each side or until done. Remove chicken from pan; keep warm. Add mushrooms and shallots to pan; sauté 5 minutes or until tender. Stir in wine, scraping pan to loosen browned bits; add stock. Bring to a boil; cook until reduced to 1 cup (about 10 minutes). Cut remaining 1 tablespoon butter into small pieces. Remove pan from heat. Add butter, stirring until butter melts. Spoon sauce over chicken. Sprinkle with parsley.

Nutrition Facts

288 calories; calories from fat 26%; fat 8.2g; saturated fat 3.5g; mono fat 3g; poly fat 0.8g; protein 41.2g; carbohydrates 5.8g; fiber 0.6g; cholesterol 115mg; iron 1.8mg; sodium 309mg; calcium 33mg.
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