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Chicken with Mushroom Sauce

Photo: John Autry
Total time 35 mins
Yield

4 servings (serving size: 1 breast half and 1/3 cup sauce)

Make an easy chicken dish topped with a savory mushroom sauce for a tasty meal that's ready in minutes. Once chicken breasts are finished cooking, don't wash the pan. The browned bits on the bottom of your skillet are flavor gold. For this dish, a simple pan sauce of presliced mushrooms, dry white wine, shallots, and fresh thyme enlivens basic sautéed chicken breasts. This is comfort food eating at its richest. Mushrooms act like a sponge and soak up all the delicious flavors. Fresh thyme adds woodsy notes to the sauce. Rosemary or oregano would be a good substitute if you have either of those on hand. Serve the chicken breasts atop mashed potatoes and spoon the pan sauce over the chicken and spuds to complete the meal.

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

Nutrition Information

  • calories 290
  • fat 10.5 g
  • satfat 4.4 g
  • monofat 3.5 g
  • polyfat 1.5 g
  • protein 42.1 g
  • carbohydrate 5.5 g
  • fiber 0.8 g
  • cholesterol 114 mg
  • iron 1.9 mg
  • sodium 526 mg
  • calcium 34 mg

How to Make It

  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.