Thursday, April 6, 2017

Chicken with Mushroom Sauce

 TOTAL TIME       50 minutes               4 servings 
(serving size: 1 breast half and 1/3 cup sauce)
Make an easy chicken dish topped with a savory mushroom sauce for a tasty meal that's ready in minutes.

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 b 
1    teaspoon minced fresh thyme

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.
 Heart healthy

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