Chicken Breasts in Creamy Mushroom Sauce

Nothing like a plump, tender breast for a healthy meal. The trick to the creamy sauce is more mushroom, less cream. Not only does this stop the sauce from overpowering the flavours but it makes for more interesting textures and most importantly keeps the calorie count low.

At 275 kCals per serving this is a nice, guilt-free hot entrée. It serves 2, so be sure to share!

• 2 5-ounce boneless, skinless chicken breasts, trimmed
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon salt
• 1 tablespoon canola oil
• 1 medium shallot, minced
• 1 cup thinly sliced shiitake mushroom caps
• 2 tablespoons dry vermouth, or dry white wine
• 1/4 cup reduced-sodium chicken broth
• 2 tablespoons heavy cream
• 2 tablespoons minced fresh chives, or scallion greens

Season the chicken with pepper and salt on both sides.

Heat the oil in a medium skillet over medium heat. Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning until the chicken is brown, which should take 12 to 16 minutes. Transfer the chicken to a plate and tent with foil to keep warm.

Add shallot to the pan and cook, stirring, for about 30 seconds until fragrant. Add the mushrooms; cook, stirring occasionally, about 2 minutes until the ‘shrooms are tender. Pour in vermouth (or wine); simmer the lot for about a minute until the wine is almost evaporated, scraping up any browned bits.

Pour in the broth and cook for a minute or two until it’s reduced by half (1/2 evaporated).

Stir in the cream and chives (or scallions); return the heat to a simmer. Put the chicken back in the pan, turn to coat with sauce and cook for about a minute to heat it through.

Serve and take all the credit.