This recipe for Chicken with Portobello Sunflower Sauce was submitted by Eileen Watson, Oviedo, FL.

Chicken with Portobello Sunflower Sauce

4 boneless, skinless chicken breast halves, cut in bite-size pieces
1/2 teaspoon salt
1/4 teaspoon pepper
3 teaspoons butter - divided use
3 stemmed portobello mushrooms (3-inch), finely chopped
3 tablespoons finely chopped dry roasted sunflower nuts
1 shallot, minced
1 garlic clove, minced
1/2 cup chicken broth
2 tablespoons dry red wine
1/2 cup sour cream
1/2 tablespoon chopped fresh thyme
4 cups hot cooked rice
4 sprigs thyme

1. Sprinkle chicken with salt and pepper.
2. In large nonstick frypan, place 1 1/2 teaspoons of the margarine over medium heat. Add chicken and stir-fry about 5 minutes or until fork can be inserted with ease. Remove chicken from frypan and cover with foil to keep warm.
3. Add remaining 1 1/2 teaspoons butter to frypan. Stir in mushrooms, sunflower nuts, shallot and garlic; sauté about 3 minutes. Add chicken broth and red wine and cook about 2 minutes more to reduce liquid slightly. Lower heat to medium-low and stir in sour cream and thyme. Return chicken to frypan to heat through.
4. Place rice on serving platter and top with chicken and sauce. Garnish with sprigs of fresh thyme.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.