Chicken with Sun-Dried Tomato-Mushroom Sauce

I'm a big fan of sun-dried tomatoes. I've never really cooked with them before. Not sure why, but I will be now. They added so much flavor to this chicken dish.
The chicken was so tender. Anytime I cook chicken on the skillet, I pound it to death beforehand. That's what makes it so tender and juicy.


Ingredients:
4 teaspoons olive oil, divided
4 (4-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups presliced mushrooms
1/3 cup finely chopped shallots
3/4 cup fat-free, less-sodium chicken broth
1/4 cup sun-dried tomatoes, chopped
1/4 cup dry white wine
1 Tablespoon chopped fresh parsley

Directions:
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Pound chicken between 2 pieces of clear plastic wrap until about 1/2 inch thick. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 4 minutes on each side or until done. Remove from pan; keep warm.

Reduce heat to medium. Add 2 teaspoons oil, mushrooms, and shallots; cook 2 minutes; stirring frequently. Stir in broth, tomatoes, and wine; cook for 1 minute. Spoon sauce over chicken; sprinkle with parsley.

Yield: 4 servings (serving size: 1 chicken breast half and 1/2 cup sauce)

Nutritional Info: 206 calories; 6.3 g fat; 2.2mg iron; 66mg cholesterol; 30mg calcium; 8.2g carbs; 604mg sodium; 29.2g protein; 1.5g fiber

Source: Cooking Light