This is from the October 2007 issue of Rachael Ray's Everyday magazine. I added the mushrooms since I had some leftover that would have gone bad, but you can skip those if you don't have any. I also didn't have shallots and yellow onion worked just fine. The husband gave it tow thumbs up so this one is a keeper! It could totally be thrown together on a weeknight too. Not quite a 30 minute meal, but definitely very little effort involved!
Four (4-5 ounce) skinless, boneless chicken breasts
Salt and pepper
1/4 cup flour
2 tablespoons extra-virgin olive oil
1 cup onions or shallots, finely chopped
1/2 cup crimini mushrooms, finely chopped
1/2 cup dry white wine
1 cup chicken broth
2 tablespoons butter
Lightly season the chicken on both sides with salt and pepper, then coat with the flour, shaking off any excess.
In a large skillet, heat the 2 tablespoons olive oil over medium-high heat. Add the chicken and cook until golden and cooked through, 3 to 4 minutes on each side. Transfer to serving plates to rest.
Add the onions and mushrooms to the skillet and cook until just translucent, about 1 minute. Pour in the wine and cook, stirring up the browned bits from the bottom of the pan, until reduced and syrupy, 1 to 2 minutes. Pour in the chicken broth and boil until reduced by half, about 2 minutes. Turn off the heat and stir in the butter and any juices from the resting chicken. Season the sauce to taste with salt and pepper and spoon over the chicken.
Yields 4 servings.
Core: 1 point per serving
Flex: 5 points per serving