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    Chicken with Sun-Dried Tomato-Mushroom S


    Source of Recipe


    Cooking Light

    List of Ingredients




    4 teaspoons olive oil, divided
    4 (4-ounce) skinless, boneless chicken breast halves
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    2 cups presliced mushrooms
    1/3 cup finely chopped shallots
    3/4 cup fat-free, less-sodium chicken broth
    1/4 cup sun-dried tomato sprinkles
    1/4 cup dry white wine
    1 tablespoon chopped fresh parsley

    Recipe



    Heat 2 teaspoons oil in a large nonstick 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.

    Yield: 4 servings (serving size: 1 chicken breast half and 1/2 cup sauce)

    NUTRITION PER SERVING
    CALORIES 206(28% from fat); FAT 6.3g (sat 1g,mono 3.7g,poly 0.8g); PROTEIN 29.2g; CHOLESTEROL 66mg; CALCIUM 30mg; SODIUM 604mg; FIBER 1.5g; IRON 2.2mg; CARBOHYDRATE 8.2g

 

 

 

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