Chicken with Sun-Dried Tomato-Mushroom Sauce
Ingredients:
| • | 4 teaspoons olive oil, divided |
| • | 4 (4oz.) boneless, skinless chicken breast halves |
| • | _ teaspoon salt |
| • | _ teaspoon black pepper |
| • | 2 cups presliced mushrooms |
| • | 1/3 cup thinly sliced shallots |
| • | _ cup fat-free, less-sodium chicken broth |
| • | _ cup sun-dried tomato sprinkles |
| • | _ cup dry white wine |
| • | 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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