Chicken With Sun-Dried Tomato-Mushroom Sauce

• 4 teaspoons olive oil, divided
• 4 (4-ounce) skinless, boneless chicken breast halves
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups presliced mushrooms
• 1/3 cup finely chopped shallots
• 3/4 cup fat-free, less-sodium chicken broth
• 1/4 cup sun-dried tomato sprinkles
• 1/4 cup dry white wine
• 1 tablespoon chopped fresh parsley

1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 4 minutes on each side or until done. Remove from pan; keep warm.
2. Reduce heat to medium. Add 2 teaspoons oil, mushrooms, and shallots; cook 2 minutes, stirring frequently. Stir in broth, tomato sprinkles, and wine; cook for 1 minute. Spoon sauce over chicken; sprinkle with parsley.

olive oil, skinless, salt, black pepper, mushrooms, shallots, chicken broth, tomato sprinkles, white wine, parsley

Taken from www.myrecipes.com/recipe/chicken-with-sun-dried-tomato-mushroom-sauce (may not work)