|3 teaspoons||canola oil, divided|
|1 (8-ounce)||package mushrooms, sliced|
|1/4 cup||shallots (2 large shallots), minced|
|4 (4-ounce)||skinless boneless chicken breasts|
|1/4 teaspoon||freshly ground black pepper|
|1/4 cup (1 ounce)||shredded part-skim mozzarella cheese|
|1 tablespoon||freshly grated Parmesan cheese|
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add mushrooms and shallots and cook, stirring until tender and lightly browned, about 8 minutes. Transfer mushroom mixture to a bowl and keep warm.
Sprinkle chicken with salt and pepper. Add remaining 1 teaspoon of oil to the skillet over medium-high heat. Add chicken and cook until browned, about 4 minutes per side. Spoon the mushroom mixture over the chicken. Sprinkle with mozzarella and Parmesan cheese. Cover and cook, over medium heat, until cheese is melted, 3‑4 minutes.
|Serving Size||1 breast with 1/2 cup mushrooms|
|Sat Fat||1.5 g|
|Trans Fat||0 g|