Chicken with Sun-Dried
Tomato-Mushroom Sauce

Yield: 4 servings (Serving size 1 breast and is 1/2 cup sauce)
Source: Cooking Light Annual Recipes 2003
Comments: Serve over orzo or bow tie pasta. If you can't find sun-dried tomato sprinkles, you can chop whole sun-dried tomatoes with a knife or kitchen shears.


4 teaspoons olive oil, divided
4 (4-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups presliced mushrooms
1/3 cup finely chopped shallots
3/4 cup fat-free, less-sodium chicken broth
1/4 cup sun-dried tomato sprinkles
1/4 dry white wine
1 tablespoon chopped fresh parsley


  1. Heat 2 teaspoons oil in a large non-stick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 4 minutes on each side or until done. Remove from pan; keep warm.
  2. Reduce heat to medium. Add 2 teaspoons oil, mushrooms, and shallots, cook 2 minutes, stirring frequently. Stir in broth, tomato sprinkles, and wine, cook 1 minute. Spoon sauce over chicken, sprinkle with parsley.


Healthy Units: 4 per serving
CALORIES 206; FAT 6.3g; PROTEIN 29.2g; CARB 8.2g; FIBER 1.5g; CHOL 66mg; IRON 2.2mg; SODIUM 604mg; CALC 30mg

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