Ingredients
4 (6-ounce) skinless, boneless chicken breast halves
2 teaspoons canola oil
½ teaspoon salt, divided
¼ teaspoon freshly ground black pepper
¼ cup chopped shallots
1 (8-ounce) package presliced mushrooms
2 minced garlic cloves
½ cup dry white wine
1 ½ teaspoons all-purpose flour
¾ cup fat-free, lower-sodium chicken broth
2 tablespoons butter
1 teaspoon minced fresh thyme
Directions
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound to 1/2-inch thickness using a meat mallet or small heavy skillet.
Heat a large nonstick skillet over medium-high heat. Add canola oil to pan; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and pepper. Add chicken to pan; cook 3 minutes on each side or until done. Transfer chicken to a serving platter; keep warm.
Add shallots and mushrooms to pan; sauté for 4 minutes or until browned, stirring occasionally. Add garlic; sauté for 1 minute, stirring constantly. Stir in wine, scraping pan to loosen browned bits; bring to a boil. Cook until liquid almost evaporates. Sprinkle mushroom mixture with remaining 1/4 teaspoon salt and flour; cook 30 seconds, stirring frequently. Add broth to pan; bring to a boil. Cook 2 minutes or until slightly thick. Remove pan from heat; add butter and thyme, stirring until butter melts. Serve with chicken How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 lbs your first week and 2-5 lbs every week after. Visit us atdietaefectiva.net To learn more about our program CG
