Ingredients:
– 2 4 oz boneless, skinless chicken breasts
– 1 tbsp canola oil
– 1 large shallot, minced
– 2 garlic cloves, minced
– 1 cup shitake mushroom caps, thinly sliced
– ¼ cup dry white wine
– 1/4 cup fat free chicken broth
– 2 tbsp fat free sour cream
– ¼ cup scallions, minced
– 1 tbsp fresh chives, minced
– 1/2 tsp freshly ground pepper
– 1/2 tsp salt
Directions:
Season chicken with pepper and salt on both sides. Heat oil in a medium
skillet over medium heat. Add the chicken and cook, turning once or
twice and adjusting the heat to prevent burning, until brown and an
instant-read thermometer inserted into the thickest part registers
165°F, 12 to 16 minutes. Transfer to a plate and tent with foil to keep
warm. Add shallot and garlic to the pan and cook, stirring, until
fragrant, about 30 seconds. Add mushrooms; cook, stirring occasionally,
until tender, about 2 minutes. Pour in wine simmer until almost
evaporated, scraping up any browned bits, about 1-2 minutes. Add in
broth and cook until reduced by half, 1 to 2 minutes. Stir in sour cream
and chives and scallions; return to a simmer. Return the chicken to the
pan, turn to coat with sauce and cook until heated through, about 1
minute.
Entire recipe makes 2 servings
Serving size is 1 chicken breast with ½ the sauce
Each serving = 5 Points +
PER SERVING: 215 calories; 9 g fat; 5 g carbohydrates; 25 g protein; 1 g fiber