Chicken Breasts with Sherried Mushrooms

Description

Contributed by Catsrecipes Y-Group

Ingredients

• 1 (10½ oz) can low-sodium chicken broth, undiluted
• 2 tablespoons all-purpose flour
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 4 (4oz) skinned, boned chicken breast halves
• vegetable cooking spray
• 1 tablespoon reduced-calorie margarine, melted
• 2 cups sliced fresh mushrooms
• 2 tablespoons minced shallots
• ¼ cup dry sherry, divided
• 1½ teaspoon cornstarch
• 1 tablespoon chopped fresh parsley

Procedures

1. Place broth in a small saucepan.
2. Bring to boil; cook 5 minutes or until reduced to 1 cup.
3. Set aside.
4. Combine flour, salt, and pepper; sprinkle over chicken.
5. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
6. Add chicken; cook 5 minutes on each side or until browned.
7. Remove chicken from skillet, and set aside.
8. Wipe drippings from skillet.
9. Coat skillet with cooking spray; add margarine.
10. Place over medium- high heat until margarine melt.
11. Add mushrooms and shallots; saute until tender.
12. Combine 1 tablespoon sherry and cornstarch; stir well, and set aside.
13. Add remaining 3 tablespoons sherry and broth to skillet.
14. Bring to a boil; cook until sauce is reduced ¾ cup.
15. Add cornstarch mixture; cook, stirring constantly, about 1 minute or until mixture is thickened return chicken to skillet; cover reduce heat, and simmer 10 minutes or until tender.
16. Transfer chicken to serving platter; top evenly with mushroom mixture.
17. Sprinkle with parsley.

Nutritional information

Approx, Protein 28.4g, Carbs 7.0g, Calories 197