Ingredients:
4 teaspoons olive oil, divided
4 (4 ounce) boneless skinless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups mushrooms, sliced
1/3 cup finely chopped shallots
3/4 cup reduced-sodium fat-free chicken broth
1/4 cup sun-dried tomatoes, chopped
1/4 cup dry white wine
1 tablespoon chopped fresh parsley
Directions:
Heat 2 tsp.
oil in a large non-stick 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 tsp.
oil, mushrooms, and shallots; cook 2 minutes, stirring frequently.
Stir in broth, chopped tomatoes, and wine; cook for 1 minute.
Spoon sauce over chicken; sprinkle with parsley.
Serve over pasta.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.