Chicken with Sun-Dried Tomato-Mushroom Sauce

This is my adaptation of a Superfast Cooking Light recipe. I can get this on the table pretty darn fast after work!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4  teaspoons olive oil, divided
• 4 (4 ounce)  boneless skinless chicken breast halves
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 2  cups mushrooms, sliced
• 1⁄3 cup  finely chopped shallot
• 3⁄4 cup  reduced-sodium fat-free chicken broth
• 1⁄4 cup sun-dried tomato, chopped
• 1⁄4 cup dry white wine
• 1  tablespoon  chopped fresh parsley

Directions

1. Heat 2 tsp.
2. oil in a large non-stick skillet over medium-high heat.
3. Sprinkle chicken with salt and pepper.
4. Add chicken to pan; cook 4 minutes on each side or until done.
5. Remove from pan; keep warm.
6. Reduce heat to medium.
7. Add 2 tsp.
8. oil, mushrooms, and shallots; cook 2 minutes, stirring frequently.
9. Stir in broth, chopped tomatoes, and wine; cook for 1 minute.
10. Spoon sauce over chicken; sprinkle with parsley.
11. Serve over pasta.