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olive oil chicken breast halves salt black pepper mushrooms shallot chicken broth tomato white wine parsley
Viewed: 56 - Published at: 3 years agoIngredients
- 4 teaspoons olive oil, divided
- 4 (4 ounce) boneless skinless chicken breast halves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups mushrooms, sliced
- 1/3 cup finely chopped shallot
- 3/4 cup reduced-sodium fat-free chicken broth
- 1/4 cup sun-dried tomato, chopped
- 1/4 cup dry white wine
- 1 tablespoon chopped fresh parsley
Method
- Heat 2 tsp.
- oil in a large non-stick 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 tsp.
- oil, mushrooms, and shallots; cook 2 minutes, stirring frequently.
- Stir in broth, chopped tomatoes, and wine; cook for 1 minute.
- Spoon sauce over chicken; sprinkle with parsley.
- Serve over pasta.
