1 olive oil or butter flavored non st; ick spray
3/4 lb sliced fresh mushrooms
1 cup chopped onions
6 4 oz. skinned, boned,
1 .chicken breast halves
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoon chopped fresh chives
2 tablespoon chopped fresh parsley
1/4 cup canned low-sodium chicken
1 .broth, undiluted
3 tablespoon cognac or a fine brandy
1 tablespoon dijon mustard
1. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add mushrooms and onions; saute until tender. Remove from skillet and set aside.
2. Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten until 1/4 inch thick, using a meat mallet or rolling pin. Coat skillet with cooking spray; place over medium-high heat until hot. Add chicken, and cook 4 minutes or until lightly browned. Turn chicken, and spoon in reserved mushroom mixture over chicken.
3. Combine chives and remaining ingredients; (writers' note -- have a little of the good brandy at this point ;) Pour over chicken. Reduce heat and simmer 3 minutes or until chicken is tender. Transfer chicken to a serving platter. Spoon mushroom mixture over chicken.
Yield: 6 servings (154 calories per serving)
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