Ready in 35 minutes, this chicken dish will satisfy you any night of the week!

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly to about 1/4 inch thick. Discard plastic wrap. Sprinkle chicken with salt and pepper.

  • In a 12-inch skillet melt 1 tablespoon of the butter over medium-high heat. Reduce heat to medium. Add chicken to skillet. Cook chicken for 6 to 8 minutes or until no longer pink, turning once. Transfer chicken to a platter; cover with foil to keep warm. Turn off burner or remove skillet from heat.

  • Add mushrooms, wine, broth, vinegar and thyme to the hot skillet. Return skillet to heat. Cook and stir to scrape up the browned bits from the bottom of the pan. Bring to boiling. Boil gently, uncovered, about 8 minutes or until liquid is slightly thickened and reduced. Reduce heat to medium-low.

  • Add remaining 1 tablespoon butter and parsley, stirring until butter is melted. Serve sauce over chicken.

Nutrition Facts

180.1 calories; protein 17g 34% DV; carbohydrates 2.8g 1% DV; exchange other carbs; dietary fiber 0.3g 1% DV; sugars 1.4g; fat 7.8g 12% DV; saturated fat 4.1g 20% DV; cholesterol 62.4mg 21% DV; vitamin a iu 273.4IU 6% DV; vitamin c 3mg 5% DV; folate 9.7mcg 2% DV; calcium 15.9mg 2% DV; iron 0.8mg 5% DV; magnesium 28.1mg 10% DV; potassium 438.2mg 12% DV; sodium 354.9mg 14% DV.