WW Points: 6
4 boneless chicken breast halves
1 tablespoon flour
4 shallots – thinly sliced
1/4 pounds mushrooms – thinly sliced
2 tablespoons margarine
1 tablespoon rosemary
1/4 cup white wine
1/2 cup chicken stock
2 tablespoons chopped fresh parsley
Place boneless chicken breasts between wax paper and pound with a mallet to flatten. Cut each piece in half lengthwise. Cover with plastic wrap and refrigerate until firm.
Melt 2 tablespoons of margarine in a saucepan; add the thinly sliced shallots and cook over low heat for about 3 minutes. Add mushrooms and cook for another 2 minutes. Stir occasionally. Add flour and stir. Add wine and chicken stock. Cook, and as sauce thickens, stir. Add the rosemary.
Spray a skillet with nonstick spray. Add the chicken fillets and saute on both sides. Total cooking time for chicken should be about 5 minutes. Remove to warmed plates, spoon sauce over chicken and top with parsley.
Calories 265; Fat (grams) 13; Percent calories from fat 44; Percent polyunsaturated 4; Percent saturated 10; Percent monounsaturated 20; Cholesterol (milligrams) 83; Sodium (milligrams) 240; Protein (grams) 31; Carbohydrate (grams) 6; Fiber (grams) 1.
Source: Mayo Clinic’s Virtual Cookbook, provided by https://www.madsrecipes.com/
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