Chicken with Sun-Dried Tomato-Mushroom Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve over orzo or bow tie pasta. If you can't find sun-dried tomato sprinkles, you can chop whole sun-dried tomatoes with a knife or kitchen shears. 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 |
Directions:
1. 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.
2. 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.
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