Chicken with Sun-Dried Tomato-Mushroom Sauce

Chicken with Sun-Dried Tomato-Mushroom Sauce
Photo by Randy Mayor

Ingredients

  • ¼ cup dry white wine
  • ¾ cup fat-free, less-sodium chicken broth
  • ¼ teaspoon black pepper
  • ½ teaspoon salt
  • 4 (4-ounce) skinless, boneless chicken breast halves
  • 2 cups presliced mushrooms
  • ½ teaspoon salt
  • + 13 more ingredients
    • ¼ teaspoon black pepper
    • 1 tablespoon chopped fresh parsley
    • 1/3 cup finely chopped shallots
    • ¼ cup dry white wine
    • ¼ cup sun-dried tomato sprinkles
    • 2 cups presliced mushrooms
    • 1/3 cup finely chopped shallots
    • 4 teaspoons olive oil, divided
    • ¼ cup sun-dried tomato sprinkles
    • 4 (4-ounce) skinless, boneless chicken breast halves
    • ¾ cup fat-free, less-sodium chicken broth
    • 4 teaspoons olive oil, divided
    • 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 f...

View full recipe at My Recipes

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