Peppered Chicken With Lemon-mushroom-wine Sauce

This is a recipe I have created for the RSC Contest for Winter 2005. I have made it a couple of times, modifying it some the second time. It is good served with pasta and vegetables. I hope you enjoy it. I think it will be low in calories also.

• Ready In: 37 mins
• Serves: 4

Ingredients

• 2  tablespoons butter or 2  tablespoons margarine, divided
• 1⁄3 cup shallot, chopped
• 5 -6  shiitake mushrooms, stems removed
• 1 1⁄2 cups white wine, divided
• 1 (14 ounce) can chicken broth, divided
• 1  lb chicken breast, cut into bite size pieces
•  pepper, to taste
• 1  tablespoon lemon juice
• 2  teaspoons cornstarch
• 1  teaspoon dried basil

Directions

1. Saute the shallots and mushroom in 1 T of butter in a nonstick skillet over medium heat for about 4 minutes.
2. Add 1 cup of wine and 3/4 C of chicken broth and cook for 5 minutes, stirring frequently.
3. Remove the mushroom from the sauce to a small bowl.
4. Increase heat to high, cooking the wine mixture until it reduces to about 1/2 C (about 5-6 minutes), then pour over the mushrooms.
5. Decrease heat to medium high, sprinkle pepper generously over the chicken pieces and cook in 1 T of butter, in the same skillet, covered, for about 5-6 minutes per side, or until the chicken is done.
6. Place on a platter and keep warm.
7. Add 1/2 C of wine and the rest of the broth to the skillet and deglaze, boiling for about 1 minute.
8. Combine the cornstarch and lemon juice and add to the pan along with the basil leaves, and the retained mushroom sauce and bring to a boil for another minute, stirring constantly.
9. Serve the chicken pieces with the sauce spooned over them.
10. This tastes great served with pasta and vegetables.