And I thought it was really tasty!
Chicken Saute with Mushrooms
Olive oil cooking spray
1 pound chicken breast cutlets
3 tbsp shallots, finely chopped
2 cups fresh mushrooms, sliced
1/2 cup white wine
3/4 cup fat-free, low-sodium chicken broth
1/2 cup plain, fat-free yogurt
1/2 packet artificial sweetener (Splenda or Sweet 'N Low)
1 tbsp fresh tarragon, finely chopped
Salt and pepper to taste
1. In a large nonstick skillet, heat cooking spray until hot but not smoking. Saute chicken for 3 minutes on each side until golden brown and no longer pink inside. Remove chicken from pan and keep warm.
2. Re-spray pan, add shallots and mushrooms, and cook, stirring, for about 2 minutes or until tender. Pour in wine, increase heat to high, and cook for 2 minutes.
3. Add broth and cook for 3-5 minutes, until reduced by half. Reduce heat to low and stir in yogurt and sweetener. Cook for about 2 minutes or until thick enough to coat spoon.
4. Stir in tarragon and season with salt and pepper to taste. Pour over chicken.
Makes 4 servings
Calories: 180.81; Protein: 29.40g; Fat: 1.61g; Carbohydrates: 6.44g; Cholesterol: 66.40mg; Fiber 0.51g; Sodium: 230.26mg
The only thing I did different is I didn't use artificial sweetener. One GRAIN of the stuff and hubby can taste it. So instead I added 1/8 tsp sugar. I liked it very much, and I mixed my mushrooms, using regular button white, baby bellas, and shiitake. Very yummy!