Chicken Breasts with Mushroom Cream Sauce

Ingredients:

• 2 - 5 oz. boneless, skinless chicken breasts, trimmed and tenders removed
• 1/4 tsp freshly ground pepper
• 1/4 tsp salt
• 1 Tbsp canola oil
• 1 medium shallot, minced
• 1 C thinly sliced shiitake mushroom caps
• 2 Tbsp dry vermouth, or dry white wine
• 1/4 C reduced-sodium chicken broth
• 2 Tbsp heavy cream
• 2 Tbsp minced fresh chive, or scallion greens

Directions:

• Season chicken with pepper and salt on both sides.
• Heat oil in a medium skillet over medium heat. Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165 degrees, 12 to 16 minutes. Transfer to a plate and tent with foil to keep warm.
• Add shallot to the pan and cook, stirring until fragrant, about 30 seconds. Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes. Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute. Pour in broth and cook until reduced by half, 1 to 2 minutes. Stir in cream and chives (or scallions); return to a simmer. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.

Author: EatingWell.com

Nutritional Facts:

• Calories - 275
• Serves 2

Rating:

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