Chicken with Mushroom Cream Sauce

Ingredients:
4 boneless, skinless chicken breast tenderloins
1/4 tsp fresh ground pepper
1/4 tsp sea salt
1 tbs canola oil
1 medium shallot, minced
1 oz dried Chanterelle mushrooms
1 mini-bottle (187 mL) dry white wine
1/4 c low-sodium chicken broth
1/4 c half and half
1/4 c scallions, chopped

Preparation:
1. Season chicken with pepper and salt on both sides.
2. Heat oil on medium heat. Add chicken, cover, and cook, turning every 4 minutes until browned and no longer pink inside (approximately 16 minutes). Transfer to plate, cover, and keep warm.
3. Add shallot to pan and cook, stirring, until fragrant (approximately 30 seconds).
4. Add wine and mushrooms. Simmer until reduce by half (approximately 4 minutes).
5. Add broth. Return to simmer for 2 minutes.
6. Add half and half and scallions. Return to simmer for 2 minutes.
7. Return chicken to pan, turn to coat, and cook until heated through.

Serve with steamed wild rice and sautéed fresh spinach.