I found this recipe on www.eatingwell.com and it has become one of our favorite meals. I always double it since there is 3 of us.
Chicken Breasts with Mushroom Cream Sauce
Time: 30 minutes
2 5 ounce boneless, skinless chicken breasts
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1 tablespoon canola oil
1 medium shallot, minced
1 cup thinly sliced shittake musrhoom caps (you can try other mushrooms but we prefer these)
2 tablespoons dry vermouth or dry white wine
1/4 cup reduced sodium chicken broth
2 tablespoons heavy cream
2 tablespoons minced fesh chives or scallion greens
Season chicken with pepper and salt on both sides.
Heat oil in a medium skillet over medium heat. Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and instant-read thermometer inserted into the thickest part registers 165, 12 to 16 minutes. Transfer to a plate and tent with foil to keep warm.
Add shallot to the pan and cook, stirring until fragnant, about 30 seconds. Add mushrooms, cook, stirring occasionally, until tender about 2 minutes. Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute. Pour in broth and cook until reduced by half, 1 to 2 minutes. Stir in cream and chives (or scallions); return to a simmer. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.
15 g fat
25 g protein