Ingredients
- 4 teaspoons olive oil
- 4 (4-ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups pre-sliced mushrooms
- 1/3 cup finely chopped shallots
- 3/4 cup fat-free, low sodium chicken broth
- 1/4 cup sun-dried tomatoes
- 1/4 cup dry white wine
- 1 tablespoon chopped fresh parsley
Instructions
- Heat 2 teaspoons olive oil in a large nonstick pan over medium-high heat.
- Sprinkle chicken with salt and pepper. Add chicken to pan; cook approximately 4 minutes on each side, until done. Remove chicken from pan and keep warm.
- Reduce heat to medium. Add 2 teaspoons olive oil, mushrooms and shallots to the pan; cook for 2 minutes, stirring frequently.
- Stir in broth, sun-dried tomatoes and wine; cook for 1 minute. Spoon sauce over chicken; sprinkle with parsley and serve.
Nutrition Information
(Per Serving) Serving size: 1 chicken breast half and 1/2 cup sauce; Calories: 200; Total Fat: 6g (Saturated Fat: 1g); Cholesterol: 65mg; Sodium: 200mg; Total Carbohydrate: 8g; Dietary Fiber: 1.5g; Protein: 30g
Number of servings (yield): 4
