This main-dish recipe boasts four easy and delicious variations. What kind of mood are you in tonight?

Source: Midwest Living
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Ingredients

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Directions

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  • Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly until about 1/4 inch thick. Remove plastic wrap. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.

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  • In a large skillet heat 1 tablespoon of the butter over medium-high heat until melted. Reduce heat to medium. Add chicken; cook for 6 to 8 minutes or until no longer pink, turning once. Transfer chicken to a serving platter; keep warm.

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  • For sauce, add wine, broth, and shallots to hot skillet. Bring to boiling, stirring to scrape up the crusty browned bits from bottom of pan; reduce heat. Boil gently, uncovered, for 10 to 15 minutes or until liquid is reduced to 1/4 cup.*

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  • Reduce heat to medium-low. Stir in whipping cream. Add the remaining 4 tablespoons butter, 1 tablespoon at a time, stirring after each addition until butter is melted. Sauce should be slightly thickened. Season to taste with additional salt and pepper. Serve chicken with sauce.

Lemon-Herb Sauce:

Prepare as directed, except stir 2 teaspoons lemon juice and 2 teaspoons snipped fresh thyme, chervil, or parsley into the finished sauce.

Balsamic-Caper Sauce:

Prepare as directed, except stir 2 teaspoons balsamic vinegar and 2 teaspoons drained capers into the finished sauce.

Mustard Sauce:

Prepare as directed, except stir 1 tablespoon snipped fresh Italian (flat-leaf) parsley and 2 teaspoons Dijon-style mustard into the finished sauce.

Mushroom-Tomato Sauce:

Prepare as directed through Step 1. In a large skillet cook 1 cup sliced fresh shiitake, porcini, or button mushrooms in 1 tablespoon of the butter over medium heat until tender. Remove mushrooms from skillet. Continue as directed in Step 2, using the same skillet and another 1 tablespoon of the butter. Add the cooked mushrooms and 2 tablespoons snipped, drained oil-packed dried tomatoes with the whipping cream. There will be only 3 tablespoons of butter to add in Step 4. Stir 2 teaspoons snipped fresh basil or parsley into the finished sauce.

*Tip:

It is important to reduce the liquid to 1/4 cup in Step 3 or the sauce will be too thin.

Nutrition Facts

325 calories; 20 g total fat; 10 g saturated fat; 1 g polyunsaturated fat; 7 g monounsaturated fat; 117 mg cholesterol; 444 mg sodium. 294 mg potassium; 2 g carbohydrates; 0 g fiber; 1 g sugar; 27 g protein; 680 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 10 mg niacin equivalents; 1 mg vitamin b6; 8 mcg folate; 0 mcg vitamin b12; 30 mg calcium; 1 mg iron;

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