Chicken and Cremini Mushroom - Port Sauce

By Beszhak

For Weight Watchers this is a savory chicken/mushroom treat - about 6 points plus.

I serve with golden potatoes -

One serving is 1 chicken breast and generous 1/3 cup of the sauce.

237 Calories
7 g fat
423 sodium
7 g carb - without potatoes
1 g fiber
34 g protein
28 mgm calcium

Ingredients

• 4 (5) oz skinless boneless chicken breast halves
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tsp Olive Oil
• 1 10 oz package of sliced cremini mushrooms
• 1/3 cup ruby port wine
• 1/3 cup reduced-sodium chicken broth
• 2 tsp all-purpose flour
• 2 garlic cloves, minced
• 1/2 tsp dried thyme

Details

Servings 4
Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

1. Sprinkle the chicken with the salt and pepper. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until lightly browned, about 3 minutes on each side. Transfer to a plate and set aside.

2. Add the remaining 1 teaspoon oil to the skillet. Add mushrooms and cook, stirring, until browned, about 4 minutes.

3. Stir together the port, broth, and flour in a small bowl until smooth. Pour into the skillet. Add the garlic and thyme; cook, stirring constantly, until the sauce thickens and bubbles - about 1 minute.

4. Return the chicken to the skillet, turning to coat with the sauce. Reduce the heat and simmer, covered, until cooked through, about 3 minutes on each side.

(Per serving - 1 chicken breast and 1/3 cup generous
sauce.

Don't forget the potatoes!!