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Ingredients
- 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
Details
Servings 4
Preparation
Step 1
Preparation
* 1. 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.
Nutritional Information
* Amount per serving
* Calories: 290
* Fat: 10.5g
* Saturated fat: 4.4g
* Monounsaturated fat: 3.5g
* Polyunsaturated fat: 1.5g
* Protein: 42.1g
* Carbohydrate: 5.5g
* Fiber: 0.8g
* Cholesterol: 114mg
* Iron: 1.9mg
* Sodium: 526mg
* Calcium: 34mg
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