Chicken with Mushroom Sauce

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



Filed under Carmen's Favorites, Nourish the Body

3 responses to “Chicken with Mushroom Sauce

  1. I really like the simplicity of your recipe It is nice to see healthy recipes that do not sacrifice taste and texture. So often Nutritionist forget the most important rule of cooking keep it simple.

  2. Reblogged this on Food-Enjoy and commented:
    Simple and healthy hope you Enjoy

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