By Mayo Clinic Staff

Dietitian's tip:

These boneless, skinless chicken breasts are sauteed and topped with a creamy mushroom sauce. Serve over whole-wheat spaghetti or fettuccini with a steamed broccoli-carrot blend on the side.

Number of servings

Serves 4
  1. Low Sodium


  1. 4 boneless, skinless chicken breast halves, each 4 ounces
  2. 2 tablespoons olive oil
  3. 4 shallots, thinly sliced (about 4 tablespoons)
  4. 1/4 pound mushrooms, thinly sliced
  5. 1 tablespoon all-purpose (plain) flour
  6. 1/4 cup white wine
  7. 1/2 cup low-sodium chicken stock
  8. 1 tablespoon fresh rosemary (or 1 teaspoon dried rosemary)
  9. 2 tablespoons chopped parsley


Place the chicken breasts between wax paper and pound with a mallet to flatten. Cover with plastic wrap and refrigerate until firm.

In a small frying pan, heat 1 tablespoon of the olive oil over medium heat. Add the shallots and saute for about 3 minutes. Add the mushrooms and cook for 2 minutes more, stirring occasionally.

In a small bowl, whisk together the flour and wine until all the lumps are gone. Add the flour mixture to the shallots and mushrooms. Stir in the chicken stock and cook over medium-high heat. Stir until the sauce thickens, about 5 minutes. Remove from heat and add the rosemary.

In a large, nonstick skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chicken and saute until no longer pink or until a thermometer inserted into the chicken reads 170 F, about 5 minutes.

To serve, transfer the chicken breast halves onto each plate. Spoon mushroom sauce over the chicken and garnish with parsley. Serve immediately.

Nutritional analysis per serving

Serving size: 1 chicken breast half

  • Calories 222
  • Total fat 10 g
  • Saturated fat 2 g
  • Trans fat Trace
  • Monounsaturated fat 6 g
  • Cholesterol 83 mg
  • Sodium 65 mg
  • Total carbohydrate 5 g
  • Dietary fiber 1 g
  • Added sugars 0 g
  • Protein 28 g
April 19, 2016