Chicken Breasts With Sherried Mushrooms
|Canned low sodium chicken broth||10 1⁄2 Ounce, undiluted|
|All purpose flour||2 Tablespoon|
|Skinned boneless chicken breast halves||16 Ounce|
|Vegetable cooking spray||1 Tablespoon|
|Reduced calorie margarine||1 Tablespoon, melted|
|Sliced fresh mushrooms||2 Cup (32 tbs)|
|Minced shallots||2 Tablespoon|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Cornstarch||1 1⁄2 Tablespoon|
|Chopped fresh parsley||1 Tablespoon|
Place broth in a small saucepan.
Bring to a boil; cook 5 minutes or until reduced to 1 cup.
Combine flour, salt and pepper; sprinkle over chicken (or dredge the chicken).
Coat large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add chicken; cook 5 minutes on each side or until browned.
Remove chicken from skillet; set aside.
Wipe drippings from skillet.
Coat skillet with cooking spray.
Add margarine; place over medium-high heat until margarine melts.
Add mushrooms and shallots; saute until tender.
Combine 1 tablespoon sherry with cornstarch; stir well.
Add remaining 3 tablespoons sherry and broth to skillet; bring to a boil.
Cook until sauce is reduced to 3/4 cup.
Add the cornstarch mixture; cook, stirring constantly, for about 1 minute or until the mixture is thickened.
Return chicken to skillet; cover.
Reduce heat; simmer 10 minutes or until tender.