WW Points: 5
6 oz boneless skinless chicken breast
8 oz mushrooms — sliced
1/4 cup white wine
2 teaspoons olive oil
2 tablespoons lemon juice
1/4 cup Chicken broth — (Fat Free, Reduced Sodium)
1/4 cup flour — Add in salt & pepper, is desired
Pound chicken to 1/4″ thickness.
Lightly dredge chicken breasts in flour.
Preheat oven to 350F.
In a preheated skillet, add 2 tsp olive oil. Add chicken, cook until each side is a golden brown. Remove chicken from pan and place in a baking dish.
Add a few squirts of ICBINB and the sliced mushrooms. Add half the chicken broth. Cook and stir for about 5 mins.
Add in remaining broth, wine, and lemon juice. Stir mushrooms and sauce, making sure to scrape up all the browned bits off the bottom of the pan.
Cook and stir until the sauce has reduced down to about half. Pour mushrooms and sauce over chicken and bake for 35-40 mins, or until chicken is cooked all the way through.
Per Serving: 246 Calories; 6g Fat (24.9% calories from fat); 24g Protein; 19g Carbohydrate; 2g Dietary Fiber; 49mg Cholesterol; 157mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat.