A quick and easy weeknight meal! Serve over mashed potatoes for a complete and delicious dinner. To save even more time, buy the pre-sliced mushroom pack.
4 (6 oz) skinless, boneless chicken breast halves
2 tsp canola oil
1/4 tsp salt, divided
1/2 tsp freshly ground black pepper
1/4 cup chopped shallots
8oz sliced baby portobella mushrooms
2 minced garlic cloves
1/2 cup dry white wine
1 1/2 tsp all-purpose flour
3/4 cup low-sodium chicken broth
2 Tbsp butter
1 tsp minced fresh thyme
1. Place chicken breasts in between 2 sheets of heavy-duty plastic wrap, and pound to 1/2-inch thickness using a meat mallet.
2. Heat a large nonstick skillet over medium-high heat. Add oil to pan and swirl to coat. Sprinkle chicken with 1/8 tsp salt and 1/2 tsp black pepper. Add chicken to pan and cook 3 minutes on each side or until done. Transfer chicken to a serving platter and keep warm.
3. Add shallots and mushrooms to pan and sauté for 4 minutes or until browned, stirring occasionally. Add garlic and sauté for 1 minute, stirring constantly. Stir in wine, scraping pan to loosen browned bits. Bring to a boil. Cook until liquid is almost gone. Sprinkle mushroom mixture with remaining 1/8 tsp salt and flour. Cook 30 seconds, stirring frequently. Add broth to pan and bring to a boil. Cook 2 minutes or until slightly thick. Remove pan from heat, add butter and thyme, stirring until butter melts. Serve with chicken.
Yield: 4 servings (290 calories, 10.5 g total fat, 4.4 g saturated fat, 42.1 g protein, 5.5 g carbohydrate, 0.8 g fiber, 114 mg cholesterol)
Adapted from Cooking Light, January 2011