We have been eating ALOT of chicken lately. I am sick of it but it is healthier than red meat and I am NOT a fan of fish so chicken it is! Ugh! Sooooo there will be some chicken recipes going up as we try them. If they are good... then they will get posted! So enjoy your month of chicken with us! I will try to post one new recipe a week for chicken.
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
presliced 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
Directions:
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.
 |
| Chicken with mushroom sauce, mashed potatoes and a salad. |
