Chicken with Rosemary Mushroom Sauce

By Tonya_Speed

NUTRITION per serving: 269 Calories; 7g Fat; 44g Protein; 7g Carbohydrate; 1g Dietary Fiber; 110mg Cholesterol; 243mg Sodium. Exchanges: 0 Grain (Starch); 6 Lean Meat; 1/2 Vegetable; 1 Fat. Points: 6

Ingredients

• 4 (6-oz.) boneless skinless chicken breast halves
• Black pepper, to taste
• 2 tablespoons flour
• 1 tablespoon olive oil
• 2 teaspoons minced garlic
• 1 cup sliced mushrooms
• 1 cup low sodium chicken broth
• 1/2 teaspoon dried rosemary, crumbled
• 1 1/2 tablespoons unsalted butter

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

Season chicken with pepper and sprinkle evenly with flour. Heat the oil in a large skillet over medium-high heat. Cook chicken, turning once, until golden on both sides and just cooked through, about 7 to 8 minutes. Transfer to a plate and keep warm. Add garlic and mushrooms to the skillet and cook for about 2 minutes, stirring constantly. Add broth and rosemary; bring to a boil and continue to cook until liquid is reduced by half, about 2 minutes longer. Reduce heat to low, add butter and adjust seasonings to taste. Return chicken to pan; turn to coat with sauce. Place chicken on dinner plates and top with sauce.

SERVING SUGGESTION: Steamed new potatoes and steamed baby carrots with petite green peas.
GLUTEN FREE: Make sure flour and chicken broth are gluten free.