Chicken with Mushroom Sauce (TNT)

Chicken with Mushroom Sauce

YIELD: 4 servings (serving size: 1 breast half and 1/3 cup sauce)
TIME: 35 Minutes

Ingredients

4 (6-ounce) skinless, boneless chicken breast halves
2 teaspoons canola oil
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1/4 cup chopped shallots
1 (8-ounce) package pre-sliced mushrooms
2 minced garlic cloves
1/2 cup dry white wine
1 1/2 teaspoons all-purpose flour
3/4 cup fat-free, lower-sodium chicken broth
2 tablespoons butter
1 teaspoon minced fresh thyme

Preparation

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound to 1/2-inch thickness using a meat mallet or small heavy skillet.

2. Heat a large nonstick skillet over medium-high heat. Add canola oil to pan; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and pepper. Add chicken to pan; cook 3 minutes on each side or until done. Transfer chicken to a serving platter; keep warm.

3. Add shallots and mushrooms to pan; sauté for 4 minutes or until browned, stirring occasionally. Add garlic; sauté for 1 minute, stirring constantly. Stir in wine, scraping pan to loosen browned bits; bring to a boil. Cook until liquid almost evaporates. Sprinkle mushroom mixture with remaining 1/4 teaspoon salt and flour; cook 30 seconds, stirring frequently. Add broth to pan; bring to a boil. Cook 2 minutes or until slightly thick. Remove pan from heat; add butter and thyme, stirring until butter melts. Serve with chicken.

 

Gail's Notes:  This was very good.  I used baby portabella mushrooms (of course!) and EVOL instead of canola oil (again, of course!), but other than that, I followed the recipe without any other changes.  I used a Chardonnay for the white wine.  When I make this again, I think I'll try Marsala.  I do recommend trying this recipe.  It's a bit of work, but nothing difficult and the results are worth it!