Pan-Seared Chicken Breast with Creamy Mushroom Sauce

This easy-to-make meal is delicious and a perfect dish to share with friends and family. 

Serves 4; 3 ounces chicken and 2 tablespoons sauce per serving

Ingredients

  • 4 boneless, skinless chicken breast halves (about 4 ounces each), all visible fat discarded
  • 1/4 teaspoon salt
  • Pepper to taste
  • 1/4 cup all-purpose flour and 1 tablespoon all-purpose flour, divided use
  • 1 1/2 teaspoons olive oil and 1 tablespoon olive oil, divided use
  • 12 ounces button mushrooms, sliced
  • 1 medium shallot, minced
  • 2 medium garlic cloves, minced 1/2 teaspoon dried thyme, crumbled
  • 1 cup dry white wine (regular or nonalcoholic)
  • 1/2 cup fat-free, low-sodium chicken broth
  • 1/4 cup fat-free sour cream
  • 2 tablespoons finely chopped fresh parsley

Preparation

  1. Put the chicken on a large plate. Sprinkle both sides with the salt and pepper. Using your fingertips, gently press the seasonings so they adhere to the chicken.
  2. Put 1/4 cup flour in a shallow dish. Dip one piece of chicken at a time in the flour, turning to coat and shaking off the excess.
  3. In a large nonstick skillet, heat 1 1/2 teaspoons oil over medium-high heat, swirling to coat the bottom. Cook the chicken for 4 minutes, or until golden brown on the bottom. Turn over and cook for 2 to 4 minutes, or until no longer pink in the center. Transfer to a separate large plate. Cover to keep warm.
  4. Pour the remaining 1 tablespoon oil into the hot skillet, swirling to coat the bottom. Reduce the heat to medium. Cook the mushrooms and shallot for 5 minutes, or until the mushrooms are golden brown, stirring frequently.
  5. Stir in the garlic and thyme. Cook for 1 minute. Sprinkle the remaining 1 tablespoon flour over the mushroom mixture. Cook for 2 minutes, stirring constantly. Gradually pour in the wine. Cook for 2 minutes, stirring constantly to prevent lumps.
  6. Stir in the broth. Bring to a simmer and simmer for 2 minutes, or until the sauce is thickened, stirring frequently. Reduce the heat to low.
  7. Stir in the sour cream. Don’t let the mixture come to a boil, or the sour cream will curdle. Stir in the parsley. Remove from the heat and set aside.
  8. Cut the chicken diagonally. Pour the sauce over the chicken.

Nutrition Facts

  • Calories 291
  • Total Fat 8.5 g
  • Saturated Fat 1.5 g
  • Polyunsaturated Fat 1.0 g
  • Monounsaturated Fat 4.5 g
  • Cholesterol 75 mg
  • Sodium 306 mg
  • Carbohydrates 15 g
  • Fiber 1 g Sugars 3 g
  • Protein 29 g

Bon Appétit! For more healthy meal ideas...

Check Out Go Red Recipes