Creamy Mushroom Chicken

Creamy Mushroom Chicken
  • 4 6-oz. skinless, boneless chicken breast halves
  • 1/4 tsp.salt
  • 1/4 tsp. black pepper cooking spray
  • 3 large shallots, peeled ( about 1 cup)
  • 1 8-oz. package mushrooms, sliced
  • 1/3 cup chicken broth
  • 1 tsp. dried marjo­ram, crushed freshly-ground

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1;3-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with salt and ¼ teaspoon pepper; coat with cooking spray. Heat a large nonstick skillet over medium-high heat. Add chicken co pan; cook 5 to 6 minutes on each side or until browned. While chicken cooks) cut shallots vertically into thin slices. Remove chicken from pan. Coat pan with cooking spray. Add mushrooms and shallots to pan; coat vegetables with cooking spray. Cook 1 minute) stirring constantly. Stir in broth and marjoram. Return chicken to pan- cover and cook 3 to 4 minutes or until mushrooms are tender and chicken is done. Transfer chicken to a platter. Pour mushroom mixture over chicken; sprinkle with freshly ground pepper if desired. Garnish with chopped parsley. Serve immediately.

NUTRITION: 230 calories; 2g fat (10.5% calories from fat); 41 g protein; 4g carbohydrates; 1 g dietary fiber; 99mg cholesterol; 249mg sodium.

LIVE IT TRACKER: 5 oz.-eq. meat, 1 cup vegetable

This recipe taken from Healthy Happy Cooking, available now in the FP4H online store.