Chicken in Mushroom and Sun-Dried Tomato Cream Sauce

RECIPESPLUS
11Ingredients
45Minutes
330Calories

Ingredients

US|METRIC
  • 2 eggs
  • 4 sprigs rosemary leaves (fresh, picked and chopped)
  • 4 boneless skinless chicken breast halves (halved horizontally)
  • 4 tablespoons vegetable oil
  • 4 ounces mushrooms (halved or quartered)
  • 1/3 cup dry sherry
  • 1 tablespoon all-purpose flour
  • 1/2 cup heavy cream
  • 1/2 cup reduced sodium vegetable broth
  • 10 cherry tomatoes (halved)
  • 1/4 cup oil-packed sun-dried tomatoes (chopped)
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    Directions

    1. In a deep dish, whisk the eggs and rosemary. Season the chicken with salt and pepper, then dip in the egg mixture. Heat the oil in a large nonstick skillet over medium-high heat.
    2. Add the chicken to the skillet, in batches, and cook for 3-4 mins per side until browned and cooked through. Remove to a plate; cover.
    3. Add the mushrooms to the pan and cook for 5 mins. Add the sherry and cook for 1 min. Sprinkle over the flour, then pour in the cream and broth, stirring. Simmer for 5 mins. Add the cherry tomatoes and sun-dried tomatoes and simmer for 3 mins. Return the chicken to the pan; cook for 1 min to warm through.
    4. Place 2 chicken pieces on each serving plate, spoon over the sauce and serve.
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    NutritionView More

    330Calories
    Sodium9% DV210mg
    Fat46% DV30g
    Protein12% DV6g
    Carbs3% DV8g
    Fiber4% DV1g
    Calories330Calories from Fat270
    % DAILY VALUE
    Total Fat30g46%
    Saturated Fat10g50%
    Trans Fat0g
    Cholesterol155mg52%
    Sodium210mg9%
    Potassium380mg11%
    Protein6g12%
    Calories from Fat270
    % DAILY VALUE
    Total Carbohydrate8g3%
    Dietary Fiber1g4%
    Sugars3g6%
    Vitamin A20%
    Vitamin C25%
    Calcium6%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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