Chicken Breasts with Creamy Tomato Sauce
- 4 boneless skinless chicken breast cutlets
- ½ pound fresh mushrooms, sliced
- 1 large shallot, finely minced
- ¼ cup white wine
- ½ cup diced tomatoes, drained
- ½ cup fat-free evaporated milk
- 1 teaspoon salt
- ½ teaspoon 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.