On the “fancier” side of weeknight cooking, this recipe is a lower-fat version of a typical chicken in cream sauce.
2 5-ounce boneless, skinless chicken breasts, trimmed and tenders removed
½ teaspoon freshly ground pepper
¼ teaspoon salt
1 tablespoon canola oil
1 medium shallot, minced
1 cup thinly sliced shiitake mushroom caps (baby bellas would work in a bind)
2 tablespoons dry vermouth, or dry white wine
¼ cup reduced-sodium chicken broth
2 tablespoons heavy cream
2 tablespoons minced fresh chives, or scallion greens
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 to the pan and cook, stirring, until fragrant, about 30 seconds. Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes. Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute. Pour in broth and cook until reduced by half, 1 to 2 minutes. Stir in cream and chives (or scallions); return to a simmer. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.
Nutrition Facts per serving: 274 calories; 15 g fat (5 g sat); 1 g fiber; 5 g carbohydrates; 25 g protein
Recipe available at: http://www.eatingwell.com/recipe/249633/chicken-breasts-with-mushroom-cream-sauce/