Guilt-Free Chicken With Mushroom Cream Sauce - CSPI

Entered for safe-keeping, from NutrionAction.com Daily Tips Newsletter. There is no salt listed, but there is salt in the fat-free half-and-half and in the mustard.

• Ready In: 27 mins
• Serves: 4

Ingredients

• 4  small boneless skinless chicken breasts, about 1 1/4 lbs. (halve large chicken breasts along length to make small fillets)
• 1  tablespoon extra virgin olive oil

• SAUCE

• 1  tablespoon extra virgin olive oil
• 1⁄2 lb button mushroom, sliced
• 1⁄2 cup onion, finely chopped
• 1⁄2 cup  fat-free half-and-half
• 2  tablespoons  country Dijon mustard
•  fresh ground black pepper, to taste

Directions

1. Pound the chicken to an even 1/4-inch thickness.
2. In a large non-stick pan, heat 1 tablespoon oil over medium heat until shimmering.
3. Sauté the chicken until browned, about 4 minutes. Turn the chicken over and sauté until cooked through, about 3-4 minutes. Remove chicken from the pan and keep warm.
4. SAUCE.
5. Add the remaining 1 tablespoon oil to the pan. Heat until shimmering.
6. Stir in the mushrooms and onions and cook until lightly browned, about 2-3 minutes.
7. Remove from heat and stir in the half and half and mustard.
8. Season with pepper and spoon over the chicken.