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Chicken Breasts With Sherried Mushrooms

Marley's picture
Chicken breasts with sherried mushrooms is a cooked chicken recipe made with a flavorful belnd of mushrooms with fresh parsley and shallots. A holiday favorite at our home, the chicken breasts with sherried mushrooms is skillet cooked and can be served as a side.
  Canned low sodium chicken broth 10 1⁄2 Ounce, undiluted
  All purpose flour 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  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.
Set aside.
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.
Set aside.
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.

Recipe Summary

Side Dish

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Chicken Breasts With Sherried Mushrooms Recipe