I got this recipe from Everyday foods (my new favorite cooking magazine). It's better with the wine left in, but you can leave it out or add a little bit of white wine vinegar or apple juice instead. You can also use much less oil than it calls for -- I use a misto and mist the pan before I cook the chicken. (I don't use a non-stick pan, because the stuck bits are what makes the sauce good.) I'm sure that with a good non-stick pan, you could almost eliminate the oil.
Braised chicken with mushrooms (serves 4: 294 calories, 10 grams fat, 43 grams protein, 7 grams carbohydrates)
4 boneless, skinless chicken breasts
salt and pepper
2 tbsp olive oil
1 lb white mushrooms, wiped clean and sliced 1/2 inch thick
4 garlic cloves, halved
1/2 c dry white wine (optional, but much better with)
1 3/4 c chicken stock or reduced-sodioum canned broth
2 tbsp chopped fresh parsley
1. Sprinkle chicken breasts with 1/4 tsp each salt and pepper. Heat 1 tbsp. olive oil in a large skillet over high heat. Add chicken, cook until lightly browned, 2-3 minutes per side. Transfer to a plate.
2. Add remaining tbsp. oil to hot skillet. Add mushrooms, garlic, and 1/4 tsp. salt. Cover, cook over medium heat until mushrooms release their juices. Remove lid. Cook over high heat, tossing occasionally, until mushrooms are golden, 4-5 minutes.
3. Pour wine, if using, into skillet. cook, stirring, until evaporated, 1 minute. Add stock and parsley, cook over medium high heat huntil mushrooms are tender and liquid has reduced, 8-10 minutes.
4. Return chicken to skillet. Cover, simmer over low heat until chicken is cooked through, 10-12 minutes. Serve cutlets with mushrooms and cooking liquid.
