This healthy chicken recipe makes for a quick yet satisfying weeknight dinner. We love this heart-healthy version, courtesy of the American Heart Association.\nHow to Make\u00a0Pan-Seared Chicken Breasts with Creamy Mushroom Sauce\n\nPut the chicken on a large plate. Sprinkle both sides with the salt and pepper.\nUsing your fingertips, gently press the seasonings so they adhere to the chicken. Put 1\/4 cup flour in a shallow dish.\nDip one piece of chicken at a time in the flour, turning to coat and shaking off the excess. I\nIn a large nonstick skillet, heat 1 1\/2 teaspoons oil over medium-high heat, swirling to coat the bottom.\nCook the chicken for four minutes, or until golden brown on the bottom.\nTurn over and cook for two to four minutes, or until no longer pink in the center.\nTransfer to a separate large plate. Cover to keep warm. Pour the remaining 1 tablespoon oil into the hot skillet, swirling to coat the bottom.\nReduce the heat to medium. Cook the mushrooms and shallot for five minutes, or until the mushrooms are golden brown, stirring frequently.\nStir in the garlic and thyme. Cook for one minute.\nSprinkle the remaining 1 tablespoon flour over the mushroom mixture. Cook for two minutes, stirring constantly.\nGradually pour in the wine. Cook for two minutes, stirring constantly to prevent lumps.\nStir in the broth. Bring to a simmer and simmer for two minutes, or until the sauce is thickened, stirring frequently. Reduce the heat to low.\nStir in the sour cream. Don\u2019t let the mixture come to a boil, or the sour cream will curdle.\nStir in the parsley. Remove from the heat and set aside.\nCut the chicken diagonally. Pour the sauce over the chicken.\n\nIngredients for Pan-Seared Chicken Breasts with Creamy Mushroom Sauce\n\nFour boneless, skinless chicken breast halves (about 4 ounces each),\u00a0all visible fat discarded\n1\/4 teaspoon salt\nPepper to taste\n1\/4 cup all-purpose flour and 1 tablespoon all-purpose flour, divided use 1 1\/2 teaspoons olive oil and 1 tablespoon olive oil, divided use\n12 ounces button mushrooms, sliced\n1 medium shallot, minced\n2 medium garlic cloves, minced\n1\/2 teaspoon dried thyme, crumbled\n1 cup dry white wine (regular or nonalcoholic)\n1\/2 cup fat-free, low-sodium chicken broth\n1\/4 cup fat-free sour cream\n2 tablespoons finely chopped fresh parsley\n\nNutritional Facts\nCalories 291, total fat 8.5 grams, saturated fat 1.5 grams, polyunsaturated fat 1 grams, monounsaturated fat 4.5 grams, cholesterol 75 milligrams, sodium 306 milligrams, carbohydrates 15 grams fiber 1 gram, sugars 3 grams, protein 29 grams.\nFind more information on heart health by visiting the UPMC Heart and Vascular Institute website.