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Chicken Breasts with Creamy Tomato Sauce


1 pound boneless skinless chicken breast cutlets
½ pound fresh mushrooms, quartered
1 large shallot, finely minced
¼ cup white wine
½ cup canned diced tomatoes, drained
½ cup evaporated fat-free milk
1 teaspoon salt
½ teaspoon freshly ground black pepper

Coat a large nonstick skillet with cooking spray and sauté chicken over medium-high heat for 3 minutes per side, until golden and cooked through. Remove chicken to a plate and keep warm.

Re-spray pan and sauté mushrooms and shallot over medium-high heat, stirring for 3 minutes. Add wine to de-glaze pan, stirring to scrape up any brown bits, until it's reduced by half. Add tomatoes and cook, stirring occasionally, for 3 to 4 minutes.

Reduce heat to low and add evaporated milk, stirring constantly, for 6 to 8 minutes until reduced by half. Stir in any chicken juices that have accumulated on plate and add salt and pepper to taste.

Makes 4 servings.