Chicken Saute with Mushrooms

4 Servings

• 2 sprays olive oil cooking spray
• 4 boneless skinless chicken breast cutlets
• 3 tablespoons finely chopped shallots
• 2 cups sliced fresh mushrooms
• ½ cup white wine
• ¾ cup reduced-sodium chicken broth
• ½ cup plain nonfat yogurt
• ½ packet Splenda sweetener
• 1 teaspoon dried tarragon
• ½ teaspoon salt
• ¼ teaspoon black pepper

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

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.

Add broth and cook for 3 to 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.

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

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