Recipe: Pan-seared chicken breasts with creamy mushroom sauce

Want a healthy meal to warm your bones? This creamy mushroom chicken is perfect for cool, cozy nights. Bonus: it’s heart healthy (and it feels indulgent)

Makes 4 servings.

Ingredients

• 4 boneless, skinless chicken breast halves 
• ¼ teaspoon salt
• Pepper to taste 
• ¼ cup all-purpose flour (divided) 
• 1 tablespoon all-purpose flour (divided) 
• 1 tablespoon olive oil (divided) 
• 1½ teaspoons olive oil (divided) 
• 12 ounces sliced button mushrooms 
• 1 minced shallot 
• 2 minced garlic cloves 
• ½ teaspoon dried thyme 
• 1 cup dry white wine (regular or nonalcoholic) 
• ½ cup fat-free, low-sodium chicken broth 
• 2 tablespoons finely chopped fresh parsley
• ¼ cup fat-free sour cream 

Directions

1. Season chicken with salt and pepper. 
2. Put ¼ cup flour in a shallow dish. Dredge chicken, shaking off the excess. 
3. In a large nonstick skillet, heat oil. Cook chicken for 4 minutes on each side, until golden brown and cooked through the center. 
4. Transfer to a large plate. Cover to keep warm. 
5. Add more oil to the hot skillet. Cook mushrooms and shallot for 5 minutes, or until the mushrooms are golden brown, stirring frequently. 
6. Stir in the garlic and thyme. Cook for 1 minute. Sprinkle the remaining flour over the mushroom mixture. Cook for 2 minutes, stirring constantly. 
7. Gradually pour in wine. Cook for 2 minutes, stirring constantly to prevent lumps. 
8. Stir in the broth. Simmer until the sauce is thickened, stirring frequently. Reduce heat to low. 
9. Stir in the sour cream and parsley.
10. Cut the chicken diagonally. Pour the sauce over the chicken.

Nutrition per serving: 291 calories, 8.5g fat, 75mg cholesterol, 306mg sodium, 15g carbohydrates, 3g sugars, 29g protein

This recipe was republished from The Circle magazine, a monthly publication of Geisinger’s Silver Circle program. Subscribe now.

Adapted from heart.org

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