Sautéed Chicken with Chardonnay Sauce
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
2 tablespoons butter, divided skip
1 1/2 cups thinly sliced mushrooms
1 1/2 tablespoons finely chopped shallots
1 cup chardonnay or other dry white wine
2 cups Chicken Stock
2 tablespoons chopped fresh parsley
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken with salt, pepper, and flour.
Heat 1 tablespoon butter in a large nonstick skillet over medium heat. Add chicken; cook 5 minutes on each side or until done. Remove chicken from pan; keep warm. Add mushrooms and shallots to pan; sauté 5 minutes or until tender. Stir in wine, scraping pan to loosen browned bits; add stock. Bring to a boil; cook until reduced to 1 cup (about 10 minutes). Cut remaining 1 tablespoon butter into small pieces. Remove pan from heat. Add butter, stirring until butter melts. Spoon sauce over chicken. Sprinkle with parsley.
Yield: 4 servings (serving size: 1 chicken breast half, 1/4 cup sauce, and 1 1/2 teaspoons parsley)
CALORIES 288 (26% from fat); FAT 8.2g (satfat 3.5g, monofat 3g, polyfat 0.8g); PROTEIN 41.2g; CARBOHYDRATE 5.8g; FIBER 0.6g; CHOLESTEROL 115mg; IRON 1.8mg; SODIUM 309mg; CALCIUM 33mg;
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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sauteed chicken in chardonnay sauce
