1lb.chicken breast cutlets,
1 cupmushrooms, sliced,
1/2c.white wine or low sodium chicken broth,
1 tsp.dried thyme,
1/2 tsp.black pepper,
1Heat a large skillet over medium high-high flame. Add 1 Tbsp. of olive oil.
2Season chicken with dried thyme, black pepper and dust with flour.
3Sauté chicken for 4 minutes per side, adjusting flame as not to burn the chicken.
4Remove the chicken from the pan and add in the remaining olive oil and mushrooms. Cook for 2 to 3 minutes until they begin to brown. Then add in the garlic. Cook for 2 minutes longer.
5Add in the white wine. Bring the wine and mushrooms to a gentle simmer, and reduce the heat. Cook for 2 minutes.
6Return the chicken back to the pan and let it cook for 3 minutes. Then serve with steamed broccoli.
Serving size: 219g, Calories: 210, Total Fat: 10g, Saturated Fat: 1.5g, Sodium: 220mg, Carbohydrates: 4g, Dietary Fiber: 1g, Protein: 26g