Herbed mushroom sauce over chicken

Mushrooms are a good source of vitamin B, a nutrient that helps to provide energy by breaking down protein, carbohydrate and fat.

Ingredients

1/4 cup all-purpose flour
1/8 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon ground thyme
1 tablespoon dried rosemary
3 tablespoons canola oil, divided
2 whole chicken breasts, skin and bones removed, cut in half and pounded until even thickness
8 ounces white mushrooms, cut in halves
1 tablespoon balsamic vinegar
1 1/2 cups low-sodium chicken broth
1/4 teaspoon ground sage
1 1/2 teaspoons spicy brown mustard

Directions

1. In a shallow dish, combine flour, salt, pepper, thyme and rosemary. Set aside.
2. In a medium skillet, heat 1 tablespoon oil over medium-high heat. Dredge two pieces of chicken in the flour mixture (made in step 1) just before adding chicken to the pan. Cook 3 to 4 minutes on each side. Remove from pan and repeat with 1 tablespoon oil and 2 dredged pieces of chicken. Place cooked chicken on a plate and cover with foil to keep warm.
3. Add remaining 1 tablespoon oil to the pan. Add mushrooms and sauté over medium-high heat until browned and liquid has evaporated. Stir in vinegar. Cook 1 to 2 minutes. Stir in broth and bring to a boil, then reduce heat to simmer until liquid has reduced to about half.
4. Remove pan from heat and mix in sage and mustard with mushroom sauce. Drizzle over chicken. Serve warm.

Makes 4 servings

Recipe contains: wheat

Carb choices per serving: 1/2