Sautéed Chicken with Chardonnay Sauce

This is another Cooking Light gem that can easily be made on a weeknight. My favorite wine to use for this recipe is Barefoot Chardonnay. The sauce is thin so it's best served over a bed of rice that will prevent you from wasting a drop!

4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
2 tablespoons butter, divided
1 1/2 cups thinly sliced mushrooms
1 1/2 tablespoons finely chopped shallots
1 cup chardonnay or other dry white wine
2 cups chicken broth
2 tablespoons chopped fresh parsley

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken with salt, pepper, and flour. Heat 1 tablespoon butter in a large nonstick skillet over medium heat. Add chicken; cook 5 minutes on each side or until done. Remove chicken from pan; keep warm. Add mushrooms and shallots to pan; sauté 5 minutes or until tender. Stir in wine, scraping pan to loosen browned bits; add stock. Bring to a boil; cook until reduced to 1 cup (about 10 minutes). Cut remaining 1 tablespoon butter into small pieces. Remove pan from heat. Add butter, stirring until butter melts. Spoon sauce over chicken. Sprinkle with parsley.

CALORIES 288 (26% from fat); FAT 8.2g (sat 3.5g,mono 3g,poly 0.8g); PROTEIN 41.2g; CHOLESTEROL 115mg; CALCIUM 33mg; SODIUM 309mg; FIBER 0.6g; IRON 1.8mg; CARBOHYDRATE 5.8g Cooking Light, APRIL 2005