Chicken Saute with Mushrooms

I have this awesome recipe book called "Eating Well after Weight Loss Surgery." I ordered it months ago and it's been hiding in the trunk of my car. Luckily for this cook book, I've gotten my "near the end of pregnancy" burst of energy and decided to clean out my trunk. I found the book and made this for dinner last night - super delicious...enjoy!

Ingredients:
olive oil cooking spray
1lb chicken breast cutlets
3 tablespoons shallots, finely chopped
2 cups fresh mushrooms, sliced
1/2 cup white wine
3/4 cup fat-free, low-sodium chicken broth
1/2 cup plain, fat-free yogurt
1/2 packet Splenda (or Sweet 'N Low)
1 tablespoon fresh tarragon, finely chopped
salt & pepper to taste

1. In a large nonstick skillet, heat cooking spray until hot but not smoking. Saute chicken for 3 minutes on each side until golden brown and no longer pink inside. Remove chicken from pan and keep warm.

2. Re-spray pan, add shallots and mushrooms, and cook, stirring for about 2 minutes or until tender. Pour in wine, increase heat to high, and cook for 2 minutes.

3. Add broth and cook for 3-5 minutes, until reduced by half. Reduce heat to low and stir in yogurt and sweetener. Cook for about 2 minutes or until thick enough to coat spoon.

4. Stir in tarragon and season with salt and pepper to taste.

MAKES 4 SERVINGS

Nutritional Content:
Calories: 180.81
Protein: 29.40g
Fat: 1.61g
Carbs: 6.44g
Cholesterol: 66.40mg
Fiber: 0.51g
Sodium: 230.26mg

I love this cook book, I have made a few things from it and have liked them all so far... I will have to try this one.

It is a great cookbook - I definitely recommend it. Especially because it makes you feel like you're eating eliquent food. I'm not a big fish person but I'm even tempted to try some of the fish recipes.