Chicken Breasts with Mushroom Cream Sauce

This recipe is from www.eatingwell.com. Originally, I was thinking this needed more sauce, like twice as much sauce. As I'm typing up the recipe, I realized that I totally misread the recipe to begin with. It's only supposed to serve 2 people but I used enough meat to serve 4. Well no wonder it needed more sauce! So, now knowing that I just need to double the sauce in the future, I think it's a great recipe. The flavor is excellent and it's very easy to make. By the way, I promise I make more than just chicken and mushrooms. : )

I served this with asparagus that I roasted at 425 for about 15 minutes with olive oil, garlic, salt, pepper, and balsamic vinegar.

Ingredients

• 2 5-ounce boneless, skinless chicken breasts, trimmed and tenders removed 
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon salt
• 1 tablespoon canola oil
• 1 medium shallot, minced
• 1 cup thinly sliced baby bella 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

 Directions

1. Season chicken with pepper and salt on both sides.
2. Heat 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 brown and an instant-read thermometer inserted into the thickest part registers 165°F, 12 to 16 minutes. Transfer to a plate and tent with foil to keep warm.
3. Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds. Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes. Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute. Pour in broth and cook until reduced by half, 1 to 2 minutes.
4. Stir in cream and chives (or scallions); return to a simmer. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.

Per serving:  275 calories; 15 g fat (5 g sat, 7 g mono); 84 mg cholesterol; 5 g carbohydrates; 25 g protein; 1 g fiber; 373 mg sodium; 370 mg potassium.