Chicken with Mushroom Sauce

This healthy chicken dish is delicious.  The mushroom sauce brings a hearty flavor to the chicken breast.  I got this recipe from cooking light (link below). On their site they serve the chicken over mashed potatoes, but I decided to serve it with mashed sweet potatoes and green beens to make it a little healthier.  You can find my mashed sweet potato, and green bean recipe under Starters/Sides/Snacks.

4 (6-ounce) boneless, skinless chicken breasts
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped shallots
1 (8-ounce) package pre sliced mushrooms
2 garlic cloves, minced
1/2 cup dry white wine
1 1/2 teaspoon whole wheat flour
3/4 cup low sodium chicken broth
2 tablespoons butter
1 teaspoon minced thyme

Place chicken between 2 sheets of plastic wrap and pound until about 1/2 inch thick.  Heat a large skillet over medium-high heat.  Add olive oil to pan.  Sprinkle the chicken with 1/4 teaspoon salt and pepper.  Add the chicken to the pan and cook 3 minutes on each side or until done.  Transfer chicken to a serving platter, keep warm.
Add shallots and mushrooms to the skillet and saute for 4 minutes or until browned.  Add garlic and saute for 1 minute.  Stir in the wine, make sure to scrape the pan to loosen the brown bits. Bring to a bil and cook until the liquid almost evaporates.  Sprinkle remaining 1/4 teaspoon salt and flour to the mixture and cook for another 30 seconds, stirring frequently.  Add the broth to the pan and bring to a boil. Cook 2 minutes or until slightly thick. Remove the pan from the heat; add butter and tyme and stur until the butter melts.  Serve over chicken.

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