Recipe: Sweetheart Chicken

Serves 2.


1-2 tsp. oil
2 boneless chicken breasts
1 cup (about 10) thinly sliced mushrooms
1/2 cup thinly sliced onions
1 Tbsp. flour
1 tsp. dried thyme
1/2 cup good chicken broth
salt and pepper to taste


Heat a small skillet. Add 1 tsp. oil and the chicken breasts. Cook over medium heat 8 minutes, turning every 2 minutes to avoid excessive browning. Remove from skillet, put on a plate and cover. Add onions to pan and cook until they begin to wilt, about 2 minutes. Add mushrooms and cook, stirring occasionally, until mushrooms are tender, about 6 minutes. Add thyme and remaining teaspoon of oil and cook until you smell the thyme. Sprinkle flour over mushrooms and stir. Cook one minute to take the pasty taste out of flour. Add broth to pan in a thin stream, stirring constantly, and stir until completely mixed. Reduce heat to low and return chicken, along with any juices that have accumulate, to pan. Cook until chicken is heated through and sauce has thickened, about 2 minutes. Add salt and pepper to taste. Serve chicken with mushrooms and sauce on top. Potatoes or noodles are great on the side.


Conventional chicken broth is very high in sodium. Organic varieties have about half the sodium, and Pacific makes a very good low-sodium version. Choose the lowest sodium variety that tastes good to you.