Chicken Breasts with Mushroom Cream Sauce

• servings: 2 servings
• total time: 30 minutes

Ingredients

2 5-ounce boneless, skinless chicken breasts, trimmed and tenders removed (see Tip)

½ teaspoon freshly ground pepper

¼ teaspoon salt

1 tablespoon canola oil

1 medium shallot, minced

1 cup thinly sliced shiitake mushroom caps

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

Directions

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 degrees 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

• Serving Size: 6 oz. chicken & 1/2 cup
• Calories: 274 kcal
• Total Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 0 g
• Cholesterol: 83 mg
• Sodium: 425 mg
• Total Carbohydrate: 5 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 25 g