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.

Makes 2 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

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

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 INFORMATION: Per serving: 276 calories; 10 g fat (1 g sat, 5 g mono); 65 mg cholesterol; 8 g carbohydrate; 27 g protein; 1 g fiber; 232 mg sodium; 500 mg potassium.
Nutrition bonus: Selenium (40% daily value).
1 Carbohydrate Serving
Exchanges: 1 vegetable, 3 very lean meat, 1 fat

TIP: 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.