Eating Well Romantic Recipes for Two

Chicken Breasts with Mushroom Cream Sauce Makes: 2 servings Active time: 30 minutes | Total: 30 minutes Heart Health Diabetes Weight Loss Gluten Free The secret to a good cream sauce is always the same: not too much cream or it can be overpowering, masking the more delicate flavors. Here it contains a bountiful amount of mushrooms and is served over chicken breasts. 2 5-ounce boneless, skinless chicken breasts, trimmed and tenders removed (see Tip) 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 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. 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 carbohydrate; 0 g added sugars; 25 g protein; 1 g fiber; 373 mg sodium; 370 mg potassium. Carbohydrate Servings: 0 Exchanges: 1 vegetable, 3 lean meat, 2 fat