4 boneless, skinless chicken breasts, cut into 1-inch pieces
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 teaspoons margarine, divided
3 portobello mushrooms, finely chopped
3 tablespoons finely chopped dry roasted sunflower nuts
1 shallot, minced
1 clove garlic, minced
1/2 cup chicken broth
2 tablespoons dry red wine
1/2 cup reduced-fat sour cream
1/2 tablespoon chopped fresh thyme
4 cups cooked rice
sprigs thyme for garnish, optional


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

In culinary terms, to reduce a liquid means to bring it to a boil until its volume is reduced through evaporation. As a result, the liquid's consistency becomes more viscous and it's flavor become more concentrated and intense.

Chicken with Portobello Sunflower Sauce
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