Pan Seared Chicken with White Wine Sauce
- 4 (6-ounce) skinless, boneless chicken breast
- Salt/Pepper TT
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- 2 teaspoons olive oil
- 1/4 cup chopped shallots
- 18-ounce mushrooms sliced
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- 2 minced garlic cloves
- 1/2 cup dry white wine
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- 3/4 cup fat-free, lower-sodium chicken broth
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- 1 teaspoon minced fresh thyme
- 4 tablespoons heavy cream
Preparation
- Place each chicken breast 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 olive oil to pan; swirl to coat. Sprinkle chicken with 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 and add thyme. Cook until liquid almost evaporates. Cook 30 seconds, stirring frequently. Add broth to pan; bring to a boil. Cook 2 minutes or until slightly thick then finished with heavy cream. Remove pan from heat. Serve with chicken.
