Healthy Recipe Feature

I found this great recipe from Cooking Light's May 2009 magazine and it is deliciously healthy!  I am always trying to create a new dish with the ever so boring chicken.  This recipe really does take a blah chicken and dazzle it up with mushrooms, pasta, and a great sauce PLUS it's healthy.  With this recipe you can help to make sure your body is being taken care of.  How can you beat that???!!??

Chicken Breasts with Mushroom Sauce

INGREDIENTS

6 (6 ounce) skinless, boneless chicken breasts halves

3 tablespoons butter, divided

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

4 ounces morel mushrooms

4 ounces button mushrooms, thinly sliced

2 cups fat-free, less-sodium chicken broth

1/4 cup whipping cream

4 1/2 cups hot cooked egg noodles

fresh flat-leaf parsley springs (optional)

PREPARATION

1.  Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or small heavy skillet.  Heat 2 teaspoons butter in a large nonstick skillet over medium heat.  Sprinkle chicken evenly with salt and pepper.  Add 2 breast halves to pan and cook for 3 minutes on each side or until done.  Repeat procedure twice with 4 teaspoons butter and remaining chicken.  Keep warm.

2.  Melt remaining 1 tablespoon butter in pan over medium-high heat.  Add mushrooms to pan, saute 5 minutes or until moisture evaporates, stirring frequently.  Remove mushroom mixture form pan.  Add broth to pan; bring to boil, scraping pan to loosen browned bits.  Cook until reduced to 1 cup (about 5 minutes).  Return mushroom mixture to pan.  Stir in cream; cook 2 minutes or until slightly think, stirring occasionally.