Chicken in Sherry Mushroom Sauce |
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Prep Time: 10 Minutes Cook Time: 22 Minutes |
Ready In: 32 Minutes Servings: 4 |
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Low cal nummy from Cooking Light (1988). Ingredients:
1 (10 ounce) can no-salt-added chicken broth |
2 tablespoons all-purpose flour |
1/8 teaspoon salt |
1/4 teaspoon pepper |
4 (4 ounce) boneless skinless chicken breast halves |
vegetable oil cooking spray |
1 tablespoon margarine, melted |
2 cups sliced fresh mushrooms |
2 tablespoons minced shallots |
1/4 cup dry sherry or 1/4 cup madeira wine |
1 tablespoon chopped fresh parsley |
Directions:
1. Place chicken broth in a small saucepan, bring to a boil over high heat, and cook 5 minutes or until reduced to 1 cup; set aside.
2. Combine flour, salt and pepper, sprinkle over chicken.
3. Coat a large frypan with cooking spray and place over medium high heat until hot.
4. Add chicken, cook 5 minutes on each side or until browned.
5. Remove chicken from frypan, and set aside.
6. Wipe drippings from frypan with a paper towel.
7. Add margarine, mushrooms and shallots to frypan, cook over medium high heat until mushrooms are lightly browned, stirring constantly.
8. Add sherry, and bring to a boil, add broth and cook 7 minutes or until sauce is reduced to 1 1/4 cups.
9. Return chicken to frypan, reduce heat, cover and simmer 10 minutes or until chicken is done.
10. Remove chicken to a serving platter and keep warm.
11. Cook sauce over high heat about 5 minutes or until reduced to 1 cup, stir in parsley.
12. Serve sherry mushroom sauce with chicken breasts.
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