Chicken Breast with Mushroom Sauce
Makes 2 servings
Prep Time: 30 minutes
Total Time: 30 minutes
Ease of Preparation: Easy
2 skinless chicken breasts (5 oz each)
1/2 teaspoon freshly ground pepper
1 tablespoon canola oil
1 medium shallot, minced
1 cup thinly sliced shiitake mushroom caps
2 tablespoons dry vermouth or dry white wine
1/4 cup fat-free, reduced-sodium chicken broth
2 tablespoons fat free 1/2 & 1/2
2 tablespoons minced fresh chives or scallion greens
1. Season chicken with pepper and salt on both sides.
2. Heat oil in a medium skillet over medium heat. Add the chicken and cook, turning once, until brown and cooked through - 12 to 16 minutes. Transfer to a plate and tent with foil to keep warm.
3. Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds. Add mushrooms; cook, stirring occasionally, until soft, about 2 minutes. Pour in vermouth (or wine); simmer until liquid evaporates, scraping the pan to get the bits of flavor. Pour in broth and cook until reduced by half, 1 to 2 minutes. Stir in 1/2 & 1/2 and chives (or scallions); return to a simmer.
4. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.
Nutritional Notes: 140 calories; 5 g fat (0.6 g sat, 2.8 g mono, 1.3 poly); 45 mg cholesterol; 5 g carbohydrate; 16 g protein; 1 g fiber; 120 mg sodium; 390 mg potassium.