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Chicken Sauté with Mushrooms

 


Olive oil cooking spray
1 pound boneless skinless chicken breast cutlets
3 Tablespoons shallots, finely chopped
2 cups fresh mushrooms, sliced
½ cup white wine
¾ cup fat-free, low-sodium chicken broth
½ cup plain, fat-free yogurt
½ packet Splenda sweetener
1 Tablespoon fresh tarragon, finely chopped
½ teaspoon salt
¼ teaspoon freshly ground black pepper

In a large nonstick skillet, heat cooking spray until hot but not smoking. Sauté chicken for 3 minutes on each side until golden brown and no longer pink inside. Remove chicken from pan and keep warm.

Re-spray pan, add shallots and mushrooms, and cook, stirring, for about 2 minutes or until tender. Pour in wine, increase heat to high, and cook for 2 minutes.

Add broth and cook for 3 to 5 minutes, until reduced by half. Reduce heat to low and stir in yogurt and sweetener. Cook for about 2 minutes or until thick enough to coat spoon.

Stir in tarragon and season with salt and pepper to taste.

Makes 4 servings.


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