Chicken with Mushroom Sauce

By ezunich

Ingredients

• 6 skinned and boned chicken breast halves
• 3 tbs all-purpose flour, divided
• Vegetable cooking spray
• 1 (8-ounce) package fresh mushrooms, sliced
• 3 tbs chopped purple onion
• 1 garlic clove, minced
• 1 cup low-sodium, fat-free chicken broth
• 1/2 cup dry white wine
• 2 tbs light soft cream cheese
• 1 tsp dried basil
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups hot cooked rice

Details

Servings 6

Preparation

Step 1

Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin.

Dredge chicken in 2 tablespoons flour.

Brown chicken, in batches, in a large nonstick skillet coated with vegetable cooking spray over medium heat.

Add sliced mushrooms, chopped onion, and garlic to skillet, and saute over medium heat 1 minute. Whisk in remaining 1 tablespoon flour, and cook, whisking constantly, 1 minute. Stir in chicken broth and next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Add chicken; cover and cook 5 minutes. Uncover and simmer 5 minutes.

Spoon chicken and sauce over hot cooked rice.