3 tbsp. flour, divided
¼ tsp. salt
¼ tsp. freshly ground pepper
2 4-oz. boneless, skinless chicken breasts
3 tsp. olive oil, divided
2 tbsp. minced shallot or onion
2 c. sliced mushrooms
¾ c. reduced-sodium chicken broth
½ c. dry white wine, sherry or Marsala
1 tbsp. chopped fresh or dried parsley
Combine 2 tbsp. flour, salt and pepper in a shallow dish. Dredge chicken in the flour mixture. Heat 2 tsp. olive oil in a large non-stick skillet over medium heat. Add the chicken and cook until golden and cooked through 3 to 4 minutes per side, adjusting heat as necessary to avoid burning. Do not overcook. Transfer to a plate and cover with foil to keep warm. Add remaining 1 tsp. olive oil to the pan. Add shallot (or onion) and cook, stirring, until fragrant, about 15 seconds. Add mushrooms and cook, stirring occasionally, until softened and browned, 1 to 2 minutes. Sprinkle the mushrooms with the remaining 1 tbsp. flour and cook, stirring for 30 seconds. Pour in broth and wine and bring to a boil, stirring constantly. Reduce heat to a steady simmer and cook, stirring occasional, until slightly thickened, about 5 minutes. Reduce heat to low and stir in parsley. Return the chicken to the pan, turn to coat with the sauce, and cook until heated through, 3 to 5 minutes.
Serves 2.
Approximately 290 calories per serving.
