2 servings

Cook Time: 30 min


2 boneless, skinless chicken breasts, cleaned
1 small white onion, chopped
1 cup thinly sliced mushrooms, cleaned
2 tablespoons heavy cream
2 tablespoons dry white wine
1/4 cup reduced-sodium chicken broth
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1 tablespoon canola oil
2 tablespoons chives, chopped



  1. Heat oil in skillet over medium heat.
  2. Apply the salt and pepper to the chicken, then place chicken in the skillet. Turn a few times until chicken is thoroughly cooked. Take it out of the skillet and cover it.
  3. Add onions to the skillet and cook for a minute. Add the mushrooms for a couple a minutes and stir frequently. Add wine to skillet and simmer for a minute, then add broth and cook until half of it evaporates. Stir in cream and let it simmer for another minute. Finally place the chicken back in the pan, add chives, and coat it with sauce. Let it cook until chicken is heated again.


Per serving: 275 calories; 15 g fat ( 5 g sat , 7 g mono ); 84 mg cholesterol; 5 g carbohydrates; 25 g protein;1 g fiber; 373 mg sodium; 370 mg potassium.