- 4 ounces boneless chicken breast
- 3 tablespoons white wine
- 1/4 cup chicken broth, low fat and low sodium
- 2 teaspoons Worcestershire sauce
- Rinse and pat dry chicken breast. Lightly brush a small non-stick skillet with olive oil and heat on medium-high. When skillet is hot, add chicken and wine; cover and cook about 3-4 minutes on each side.
- Add broth and Worcestershire sauce, reduce heat to medium, cover again, and continue to cook for about 5 minutes, or until chicken is no longer pink in center and sauce has reduced by about half.