Chicken Breasts with Mushroom Cream Sauce

I love Chicken. It's healthy, quick, cheap, versatile and filling. To admit that I love it today is odd, because I really hated it growing up. We used to have it nearly every night when I was a kid, mainly because times were tough and chicken was cheap. I don't think I would have hated it if the ways the chicken was prepared didn't alternate between the 5 recipes my mom used (sorry mom!).

Now that I'm a mom, I find that I too run into the challenge of locating "different" chicken recipes. I'm always looking for new, colorful and exciting ways to prepare this simple protein, and so when I find one that is not only new, fast, healthy AND easy, but also a kid pleaser, well...I feel it's my duty to pass it on to you.

Chicken Breasts with Mushroom Cream Sauce

4 servings, 30 minute completion

Ingredients

• 4 5-ounce boneless, skinless chicken breasts, trimmed and tenders removed
• 1 teaspoon freshly ground pepper
• 1/2 teaspoon salt
• 2 tablespoon canola oil
• 2 medium shallot, minced
• 2 cup thinly sliced shiitake mushroom caps
• 4 tablespoons dry vermouth, or dry white wine
• 1/2 cup reduced-sodium chicken broth
• 4 tablespoons heavy cream
• 4 tablespoons minced fresh chives, or scallion greens

Preparation

1. Season chicken with pepper and salt on both sides.
2. 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.
3. 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: Per serving: 275 calories; 15 g fat (5 g sat, 7 g mono); 84 mg cholesterol; 5 g carbohydrates; 25 g protein; 1 g fiber; 373 mg sodium; 370 mg potassium.


NOTE: I used baby Bella mushrooms (it's what I had on hand) in place of the shiitake, and substituted regular yellow onion for the shallots. I served this with a wild rice blend & steamed broccoli & cauliflower, both of which my kids dipped in their cream sauce.

Bon Appetit!

Keep healthy, keep safe and keep going!

Have an awesome day!

©Fit~NOW~Girl©