Chicken Breasts with Mushroom Cream Sauce

By MeanJean

Ingredients

• •2 5-ounce boneless, skinless chicken breasts, trimmed and tenders removed (see Tip)
• •1/2 teaspoon freshly ground pepper
• •1/4 teaspoon salt
• •1 tablespoon canola oil
• •1 medium shallot, minced
• •1 cup thinly sliced shiitake mushroom caps
• •2 tablespoons dry vermouth, or dry white wine
• •1/4 cup reduced-sodium chicken broth
• •2 tablespoons heavy cream
• •2 tablespoons minced fresh chives, or scallion greens

Details

Adapted from eatingwell.com

Preparation

Step 1

Preparation
1.Season chicken with pepper and salt on both sides.
2.Heat oil in a medium skillet over medium heat. Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165°F, 12 to 16 minutes. Transfer to a plate and tent with foil to keep warm.
3.Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds. Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes. Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute. Pour in broth and cook until reduced by half, 1 to 2 minutes. Stir in cream and chives (or scallions); return to a simmer. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.

Tips & Notes
Tip: It's difficult to find an individual chicken breast small enough for one portion. Removing the thin strip of meat from the underside of a 5-ounce breast—the “tender”—removes about 1 ounce of meat and yields a perfect 4-ounce portion. Wrap and freeze the tenders and when you have gathered enough, use them in a stir-fry or for oven-baked chicken fingers.

Nutrition
Per serving : 275 Calories; 15 g Fat; 5 g Sat; 7 g Mono; 84 mg Cholesterol; 5 g Carbohydrates; 25 g Protein; 1 g Fiber; 373 mg Sodium; 370 mg Potassium

Exchanges: 1 vegetable, 3 lean meat, 2 fat