This chicken dish tastes a lot richer and more sinful than it really is, thanks to the mushroom sauce. The first time I made this recipe, I forgot to add the butter and thyme at the end and I was still in love with the dish. This recipe is all fixed on top of the stove in one large skillet. This is from a January 2011 issue of Cooking Light. For the purposes of this demonstration, I’m making it with just two boneless chicken breasts instead of four called for in the recipe.
4 (six-ounce) skinless, boneless chicken breast halves (the recipe requires pounding the chicken breasts between plastic wrap or wax paper to about 1/2-inch thickness using a meat mallet or bottom of a heavy skillet. I happened to find boneless, skinless chicken breast cutlets that were already pounded at my grocery store and that made my life a lot easier in preparing this meal.)
2 tsp canola oil
1/2 tsp salt, divided
1/4 tsp ground black pepper
1/4 cup chopped shallots (one large shallot should work)
8 ounces sliced mushrooms (I used a mixed pre-sliced packaged variety; it’s your preference as to what you want to use.)
2 minced garlic cloves
1/2 dry white wine
1 and 1/2 tsp all-purpose flour
3/4 cup fat-free, lower-sodium chicken broth
2 Tbs butter (I use Smart Balance)
1 tsp minced fresh thyme
If you haven’t bought the already pounded chicken breasts, place each breast between either plastic wrap or wax paper on a cutting board and flatten each breast to 1/2 inch thickness using a meat mallet or bottom of a heavy skillet.
Heat a large non-stick skillet to medium-high heat and then add the 2 tsp of canola oil to pan, swirling to coat.
Sprinkle the both sides of the chicken breasts with 1/4 tsp of salt (the other 1/4 tsp will be needed later) and 1/4 tsp of the pepper.
Add the chicken breasts to pan and cook on each side for at least three minutes (if pieces are thicker, may take longer) until done. Transfer the chicken to a plate and cover with foil to keep warm (if need be, you can reheat the chicken at the end in the microwave). Keep the skillet at medium high heat.
Chop the shallot (it doesn’t have to be finely chopped, just try to avoid leaving huge pieces).
Add the chopped shallot and the 8 ounces of mushrooms into the pan.
Saute the shallots and mushrooms for about four minutes or until browned, stirring occasionally.
Add the minced garlic (I just grate the garlic cloves into the mushrooms and shallots). Saute for one minute, stirring constantly.
Add in the 1/2 cup of dry white wine, scrapping pan to loosen brown bits from the bottom of skillet and bring to a boil. Cook until liquid almost evaporates (a few minutes).
Sprinkle mushroom mixture with the 1 and 1/4 tsp of flour and remaining 1/4 tsp of salt and cook for 30 seconds, stirring routinely.
Add the 3/4 of a cup of chicken broth to the skillet, bringing to a boil, and then cooking for two minutes or so until slightly thick.
Remove the pan from heat, adding the 2 Tbs of butter and one tsp of minced fresh thyme.
Plate your chicken (This is the point where you might want to reheat your chicken in the microwave if it has cooled too much while you’ve been making the mushroom sauce). Serve one-third of a cup of the mushroom sauce over each chicken breast. Enjoy!
Serving Size: One chicken breast with one third cup of mushroom sauce.
Cal: 290; Fat: 10.5 g (Sat Fat: 4.4 g); Chol: 114 mg; Sodium: 526 mg; Carb: 5.5 g; Pro: 42.1 g.