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Chicken
with Sun-Dried Tomato-Mushroom Sauce
[printer
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Ingredients:
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4
teaspoons olive oil, divided |
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4
(4oz.) boneless, skinless chicken breast halves |
| • |
_
teaspoon salt |
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_
teaspoon black pepper |
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2
cups presliced mushrooms |
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1/3
cup thinly sliced shallots |
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_
cup fat-free, less-sodium chicken broth |
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_
cup sun-dried tomato sprinkles |
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_
cup dry white wine |
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1
tablespoon chopped fresh parsley |
Heat
2 teaspoons oil in a large non-stick skillet over medium-high
heat. Sprinkle chicken with salt and pepper. Add chicken
to pan; cook 4 minutes on each side or until done. Remove
from pan, keep warm.
Reduce heat to medium. Add 2 teaspoons oil, mushrooms, and
shallots; cook 2 minutes, stirring frequently. Stir in broth,
tomato sprinkles, and wine; cook for 1 minute. Spoon sauce
over chicken; sprinkle with parsley.
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Yield: 4 servings (1 chicken breast
half and _ cup sauce)
Calories 206;
Fat 6.3 g;
Protein 29.2 g;
Carbohydrate 8.2 g;
Fiber 1.5 g;
Cholesterol 66 mg;
Iron 2.2 mg;
Sodium 603 mg;
Calcium 30 mg.
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