Guilt-Free Chicken With Mushroom Cream Sauce - CSPI

• 4 small boneless skinless chicken breasts, about 1 1/4 lbs. (halve large chicken breasts along length to make small fillets)
• 1 tablespoon extra virgin olive oil
• 1 tablespoon extra virgin olive oil
• 12 lb button mushroom, sliced
• 12 cup onion, finely chopped
• 12 cup fat-free half-and-half
• 2 tablespoons country Dijon mustard
• fresh ground black pepper, to taste

1. Pound the chicken to an even 1/4-inch thickness.
2. In a large non-stick pan, heat 1 tablespoon oil over medium heat until shimmering.
3. Saute the chicken until browned, about 4 minutes.
4. Turn the chicken over and saute until cooked through, about 3-4 minutes.
5. Remove chicken from the pan and keep warm.
6. SAUCE.
7. Add the remaining 1 tablespoon oil to the pan.
8. Heat until shimmering.
9. Stir in the mushrooms and onions and cook until lightly browned, about 2-3 minutes.
10. Remove from heat and stir in the half and half and mustard.
11. Season with pepper and spoon over the chicken.

chicken breasts, extra virgin olive oil, extra virgin olive oil, button mushroom, onion, country, fresh ground black pepper

Taken from www.food.com/recipe/guilt-free-chicken-with-mushroom-cream-sauce-cspi-512833 (may not work)