Chicken with Sun-Dried Tomato-Mushroom Sauce |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
This is my adaptation of a Superfast Cooking Light recipe. I can get this on the table pretty darn fast after work! Ingredients:
4 teaspoons olive oil, divided |
4 (4 ounce) boneless skinless chicken breast halves |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
2 cups mushrooms, sliced |
1/3 cup finely chopped shallot |
3/4 cup reduced-sodium fat-free chicken broth |
1/4 cup sun-dried tomato, chopped |
1/4 cup dry white wine |
1 tablespoon chopped fresh parsley |
Directions:
1. Heat 2 tsp.
2. oil in a large non-stick skillet over medium-high heat.
3. Sprinkle chicken with salt and pepper.
4. Add chicken to pan; cook 4 minutes on each side or until done.
5. Remove from pan; keep warm.
6. Reduce heat to medium.
7. Add 2 tsp.
8. oil, mushrooms, and shallots; cook 2 minutes, stirring frequently.
9. Stir in broth, chopped tomatoes, and wine; cook for 1 minute.
10. Spoon sauce over chicken; sprinkle with parsley.
11. Serve over pasta.
|
|