The secret to a good cream sauce is always the same: not too much cream or it can be overpowering, masking the more delicate flavors. Here it contains a bountiful amount of mushrooms and is served over chicken breasts.
Nutrition per serving may change if servings are adjusted.
2 5-ounce boneless, skinless chicken breasts, trimmed and tenders removed (see Tip)
½ teaspoon freshly ground pepper
¼ teaspoon salt
1 tablespoon canola oil
1 medium shallot, minced
1 cup thinly sliced shiitake mushroom caps
2 tablespoons dry vermouth, or dry white wine
¼ cup reduced-sodium chicken broth
2 tablespoons heavy cream
2 tablespoons minced fresh 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 an instant-read thermometer inserted into the thickest part registers 165°F, 12 to 16 minutes. Transfer to a plate and tent with foil to keep warm.
Add shallot to the pan and cook, stirring, until fragrant, 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.
It's difficult to find an individual chicken breast small enough for one portion. Removing the thin strip of meat from the underside of a 5-ounce breastthe “tender”removes about 1 ounce of meat and yields a perfect 4-ounce portion. Wrap and freeze the tenders and when you have gathered enough, use them in a stir-fry or for oven-baked chicken fingers.
274 calories;15 g fat(5 g sat); 1 g fiber; 5 g carbohydrates; 25 g protein; 19 mcg folate; 83 mg cholesterol; 2 g sugars; 0 g added sugars; 548 IU vitamin A; 4 mg vitamin C; 33 mg calcium; 1 mg iron; 425 mg sodium; 403 mg potassium
Very easy to prepare...very light but very delicious! I did top my with a few sliced kalamata olives. And, I did take the advice of one review and I doubled the sauce...
June 30, 2018
By: S Harper
Highly Recommend This for a perfect meal for two.
Used white wine instead of vermouth & it was delicious
February 21, 2018
By: Kiss Marianne
Thank you very much!
Tomorrow this be my lunch!
January 09, 2018
By: Miketia Edmond
Great recipe. Very delicious! I would say to double the sauce.
July 11, 2017
Would not change a thing. AMAZING! Even the kids and husband who do not like mushrooms loved it!
April 27, 2017
Yum! We halved the recipe, so ended up with less sauce, but just added more broth, cream, and wine. Delicious! Can't believe this is diet food.
March 02, 2017
This was a really great recipe. 6 points for those of you who are tracking Weight Watcher points.
February 07, 2017
This was amazing. I used white button mushroom instead since that was what was in my fridge and still came out great. My husband even liked it and he is not a fan of mushrooms or chicken.
January 31, 2017
This is like the uber yumtasticest thing I've had in a while. I had sliced baby bellas so I used those, and I didn't have any heavy cream so I subbed 1/2 tbsp unsalted butter and about 1.5 tbsp low fat mayo. Wasn't sure how it would turn out but was fantastic.