Chicken with Mushroom sauce

Chicken with Mushroom sauce
Chicken with Mushroom sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    (6-ounce) skinless, boneless chicken breast halves

  • 2

    teaspoons canola oil

  • 1/2

    teaspoon salt, divided

  • 1/4

    teaspoon freshly ground black pepper

  • 1/4

    cup chopped shallots

  • 1

    (8-ounce) package presliced mushrooms

  • 2

    minced garlic cloves

  • 1/2

    cup dry white wine

  • 1 1/2

    teaspoons all-purpose flour

  • 3/4

    cup fat-free, lower-sodium chicken broth

  • 2

    tablespoons butter

  • 1

    teaspoon minced fresh thyme

Directions

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound to 1/2-inch thickness using a meat mallet or small heavy skillet. 2. Heat a large nonstick skillet over medium-high heat. Add canola oil to pan; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and pepper. Add chicken to pan; cook 3 minutes on each side or until done. Transfer chicken to a serving platter; keep warm. 3. Add shallots and mushrooms to pan; sauté for 4 minutes or until browned, stirring occasionally. Add garlic; sauté for 1 minute, stirring constantly. Stir in wine, scraping pan to loosen browned bits; bring to a boil. Cook until liquid almost evaporates. Sprinkle mushroom mixture with remaining 1/4 teaspoon salt and flour; cook 30 seconds, stirring frequently. Add broth to pan; 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

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