Chicken Tuscany

6 servings

Ingredients

• Cooking spray

• 2 tablespoons chopped fresh oregano, divided

• 2 tablespoons chopped fresh thyme, divided

• 2 teaspoons chopped fresh or dried rosemary, divided

• 2 cloves garlic, minced, divided

• ¼ teaspoon ground black pepper, divided

• 1½ pounds boneless, skinless chicken breast halves

• 1 tablespoon olive oil

• ¼ cup chopped shallots

• 1½ cups low sodium chicken broth

• 2½ cup sliced mushrooms

• ½ cup sun-dried tomatoes, cut in very thin slices

• ½ cup sliced green onions

Directions

1. Preheat oven to 350°. Spray a 9 x 13-inch baking dish with cooking spray. Sprinkle half the oregano, thyme, rosemary, garlic and black pepper evenly over the bottom of the pan. Place the chicken breast halves in a single layer on top of the herbs. Sprinkle the remaining herbs, garlic and pepper over the chicken.

2. In a small saucepan, heat ½ tablespoon olive oil over medium temperature. Add the shallots and sauté until tender. Add the broth, bring to a simmer, and cook for 5 minutes. Add the mushrooms, sun-dried tomatoes, and green onions. Bring to a simmer and cook until the vegetables are soft. Pour over the chicken.

3. Bake for 20 minutes or until the breasts are no longer pink in the center. Serve the chicken breasts topped with the sauce.