Description:

Savory but low-fat chicken breasts

Source:

Mary Pat

Serves/Makes:4 or more

Ingredients

• 1/4 cup (60 ml) sundried tomatoes, packed in oil
• 4 5 oz (140 grm). boneless, skinless chicken breasts
• 3 tbsp (45 ml) Gold Medal Wondra flour
• 1/2 tsp (2 ml) freshly ground black pepper
• 2 tbsp (30 ml) olive oil
• 1/3 cup (80 ml) dry vermouth
• 1/2 cup (125 ml) thinly sliced shallots
• 1/2 lb (.2 kg). crimini or button mushrooms, wiped, trimmed and thenly sliced
• 1 tbsp (15 ml) minced fresh thyme or 1 tsp (5 ml) crumbled try thyme
• 1/2 cup (125 ml) coarse salt

Preparation

• Drain sun-dried tomatoes, blot dry and slice into 1/4 inch strips; set aside.
• Place chicken breasts within a folded piece of plastic wrap and slightly flatten upper portion of each breast with the broad side of a chef's knife to promote even cooking.
• Combine flour and pepper.
• Lightly dredge each breast half in seasoned flour (dredge just before cooking or flour coating will become gummy).
• In a 12 inch skillet, heat oil over medium heat.
• Add chicken and saute until lightly golden, about 3 minutes on each side; transfer to plate.
• Add vermouth to skillet, turn heat to low and scrape any fragments left in bottom of pan with wooden spoon.
• Add shallots and cook until slightly softened, about 1 minute.
• Add mushrooms and continue cooking, stirring constantly, for an additional minute.
• Stir in sun-dried tomatoes and thyme.
• Return chicken to pan and season with salt.
• Spoon a little mushroom mixture over chicken, cover pan, and cook an additional 2 minutes.
• Transfer chicken to platter, spoon remaining mushroom mixture on top, and serve.

Comments

Original recipe is from a cookbook called Italian Light. It called for packaged, dry sun-dried tomatoes to be rehydrated in 1/2 c. boiling water. These are not always easy to find and sometimes come out a little leathery but there would be a slightly lower fat content per serving. Your call on that one. After rehydrating, follow all directions.

Italian Light estimates per serving: 303 cal., 9 gm. fat, 82 mg. chol., 287 mg. sodium.