Recipe: French country chicken with mushroom sauce

Dietitian's tip: These boneless, skinless chicken breasts are sauteed and topped with a creamy mushroom sauce. Serve over whole-wheat spaghetti or fettuccini with a steamed broccoli-carrot blend on the side.

Low sodium = no more than 140 mg of sodium per serving

SERVES 4

Ingredients

4 boneless, skinless chicken breasts, each 4 ounces
2 tablespoons olive oil
4 shallots, thinly sliced
1/4 pound mushrooms, thinly sliced
1 tablespoon all-purpose (plain) flour
1/4 cup white wine
1/2 cup low-sodium chicken stock
1 tablespoon fresh rosemary (or 1 teaspoon dried rosemary)
2 tablespoons chopped parsley

Directions

Place the 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.

In a small frying pan, heat 1 tablespoon of the olive oil over medium heat. Add the shallots and saute for about 3 minutes. Add the mushrooms and cook for 2 minutes more, stirring occasionally.

In a small bowl, whisk together the flour and wine until all the lumps are gone. Add the flour mixture to the shallots and mushrooms. Stir in the chicken stock and cook over medium-high heat. Stir until the sauce thickens, about 5 minutes. Remove from heat and add the rosemary.

In a large, nonstick skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chicken and saute until no longer pink or until a thermometer inserted into the chicken reads 170 F, about 5 minutes.

To serve, transfer 2 chicken breast halves onto each plate. Spoon mushroom sauce over the chicken and garnish with parsley. Serve immediately.

Nutritional Analysis

(per serving)

Serving size: 2 chicken breast halves
Calories	239	Cholesterol	66 mg
Protein	28 g	Sodium	98 mg
Carbohydrate	6 g	Fiber	0.5 g
Total fat	9 g	Potassium	485 mg
Saturated fat	1 g	Calcium	30 mg
Monounsaturated fat	5 g