Chicken with Sun-Dried Tomato-Mushroom Sauce

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