RECIPE: Chicken in LIGHT Mushroom Sauce

I've been thinking a lot about heart healthy recipes, mainly because of my father.  The man runs over 5 miles a day, marathons, and still manages to have a clogged artery.  So there it is folks...no matter how much you work out, it still matters tremendously what we put in our bodies.  Papa Lee, a lean athletic man, can take down a Big Mac in less than five minutes and loves his red meat and pork products.  My mother says he's resistant to chicken and fish, but I'm wondering if maybe he just loves the flavors associated with the above, and it's not necessarily the actual protein that he craves.  What if I could make a dish so flavorful, that he'll forget that it's healthy?

I took this as a challenge for Mother's Day, as that was the next occasion we were to eat together after his diagnosis.  Sure enough, he was surprised to hear this was one of many possible heart healthy dishes allowed in his diet.  I didn't have my camera on hand, but I was able to snap a picture with my Blackberry.  Served here with a side of braised kale and light mashed potatoes:

Instead of traditional French sauces that can be super heavy on the butter and fats, I thicken the sauce with a little flour.  Make sure you cook the mixture well before serving, as you want to eliminate a floury taste in your sauce.

Chicken in Light Mushroom Sauce
Serves 4

2-3 Chicken breasts, sliced again in halves (lay breast flat on cutting board and slice in half, parallel to cutting board)
1 package of mushrooms, cleaned and dry
1 shallot, finely chopped
1.5 tablespoon of flour
1/2 cup of dry white wine
3/4 cup of low sodium chicken stock (keep warm while preparing sauce)
2 tablespoons of rosemary, finely chopped
Handful of flat leaf parsley, chopped
3 teaspoons of olive oil

In a non-stick skillet heat 2 teaspoons of olive oil, cook chicken all the way through.  Place on a plate and tent with aluminum foil to keep warm.  Heat remaining oil in the same skillet, or a large saucepan if working simultaneously.  Sauté shallots until soft.  Push shallots to the perimeters of the pan, add mushrooms to the middle. Be careful not to crowd the pan, work in batches if you need to.  You want a nice, dark sear on the mushrooms for flavor.  In a small bowl, whisk flour and white wine together until there are no more lumps.  Pour into cooked mushroom and shallot mixture.  Cook, stirring continually, for about 2 minutes.  Stir in warm chicken stock.  Bring to a boil, simmer until sauce has thickened.  Add in rosemary.  Spoon over chicken pieces and sprinkle parsley for color.