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Chicken Forestiere

http://www.eatingwell.com/recipes/chicken_forestiere.html

From EatingWell:  May/June 1991, EatingWell Serves Two

A la forestiere (“of the forest”) is characterized by deep, hearty flavors, usually including mushrooms. Our version is lighter than the French classic but still has every bit of the flavor.

2 servings | Active Time: 30 minutes | Total Time: 40 minutes

Ingredients

• 3 tablespoons all-purpose flour, divided
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 boneless, skinless chicken breasts, trimmed of fat (8 ounces)
• 3 teaspoons canola oil, divided
• 2 tablespoons minced shallot, or onion
• 2 cups sliced mushrooms
• 3/4 cup reduced-sodium chicken broth, (see Tips for Two)
• 1/2 cup dry white wine
• 1 tablespoon chopped fresh parsley, or chives

Preparation

1. Combine 2 tablespoons flour, salt and pepper in a shallow dish. Dredge chicken in the flour mixture.
2. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until golden and cooked through, 3 to 4 minutes per side, adjusting heat as necessary to prevent burning. Transfer to a plate and cover with foil to keep warm.
3. Increase the heat to medium-high and add the remaining 1 teaspoon oil to the pan. Add shallot (or onion) and cook, stirring, until fragrant, about 15 seconds. Add mushrooms and cook, stirring occasionally, until softened and browned, 1 to 2 minutes. Sprinkle the mushrooms with the remaining 1 tablespoon flour and cook, stirring, for 30 seconds. Pour in broth and wine and bring to a boil, stirring constantly. Reduce heat to a steady simmer and cook, stirring occasionally, until slightly thickened, about 5 minutes.
4. Reduce heat to low and stir in parsley (or chives). Return the chicken to the pan, turn to coat with the sauce, and cook until heated through, 3 to 5 minutes.

Nutrition

Per serving : 276 Calories; 10 g Fat; 2 g Sat; 5 g Mono; 65 mg Cholesterol; 15 g Carbohydrates; 28 g Protein; 1 g Fiber; 261 mg Sodium; 500 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 vegetable, 3 very lean meat, 1 fat

Tips & Notes

• Tips for Two: Store leftover canned broth for up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broth in aseptic packages keeps for up to 1 week in the refrigerator. Add to soups, sauces and stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them drying out.