Chicken with Cremini Mushroom-Port Sauce

Ingredients:

• 4 (5 oz.) boneless, skinless chicken breasts
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 tsp. extra-virgin olive oil
• 1 (10 oz.) package sliced cremini mushrooms
• 1/3 cup ruby port wine
• 1/3 cup reduced-sodium chicken broth
• 2 tsp. whole wheat flour
• 2 garlic cloves, minced
• 1/2 tsp. dried thyme

Makes 4 Servings (1 chicken breast half & generous 1/3 cup sauce per serving)

1. Sprinkle the chicken with salt and pepper. Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Add the chicken and cook until lightly browned, about 3 minutes on each side. Transfer to a plate; set aside.
2. Add the remaining 1 teaspoon oil to the skillet. Add the mushrooms and cook, stirring, until browned, about 4 minutes.
3. Stir together the port, broth, and flour in a small bowl until smooth. Pour into the skillet. Add the garlic and thyme; cook, stirring constantly, until the sauce thickens and bubbles, about 1 minute.
4. Return the chicken to the skillet, turning to coat with the sauce. Reduce the heat and simmer, covered, until cooked through, about 3 minutes on each side.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. This is an elegant meal that can be made any night of the week. This meal is so flavorful it tastes better than a restaurant. You can cook and serve any vegetable or your choice such as green beans, tomatoes, zucchini, etc. and you'll have a satisfying meal. You can use any red wine if you don't have any port on hand.