One of my favorite collections is from Cooking Light magazine. They have many creative recipes that substitute the high calorie ingredients with healthy, flavorful ingredients. This chicken dish has a ton of flavour and can be prepared in less than 30 minutes.
Chicken with Sun-Dried Tomato-Mushroom Sauce
(Recipe courtesy of CookingLight.com)
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
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.
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.
CALORIES 206 (28% from fat); FAT 6.3g (sat 1g,mono 3.7g,poly 0.8g); IRON 2.2mg;
CHOLESTEROL 66mg; CALCIUM 30mg; CARBOHYDRATE 8.2g; SODIUM 604mg;
PROTEIN 29.2g; FIBER 1.5g
Cooking Light, APRIL 2002
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