Cut each chicken breast in half or thirds.
In a large, nonstick skillet, heat 1 tablespoon of the olive oil over medium high heat. Add the chicken and saute until no longer pink or until a thermometer inserted into the chicken reads 170 F, about 5 minutes. Remove the chicken and keep warm.
Heat the remaining 1 tablespoon of 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. Sprinkle the flour over the mushrooms and shallots and stir until it dissolves in the remaining oil.
Stir in the wine and chicken stock and cook over medium-high heat. Stir until the sauce thickens, about 5 minutes. Add the rosemary and the chicken and warm.
To serve, top whole grain pasta with 2-3 pieces of chicken breast. Spoon mushroom sauce over the chicken and garnish with parsley. Serve immediately.
* Low sodium = no more than 140 mg of sodium per serving
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|Serving Size: 1 Serving (340g)|
|Recipe Makes: 4|
|Calories from Fat: 92 (25%)|
|Amt Per Serving||% DV|
|Total Fat 10.2g||14 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 137.8mg||42 %|
|Sodium 202.9mg||7 %|
|Potassium 842.3mg||22 %|
|Total Carbohydrate 10g||3 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 9.5g|
|Protein 57.3g||82 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 375
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