Ingredients:
1 (10 ounce) cans 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:
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.
Combine flour, salt and pepper, sprinkle over chicken.
Coat a large frypan with cooking spray and place over medium high heat until hot.
Add chicken, cook 5 minutes on each side or until browned.
Remove chicken from frypan, and set aside.
Wipe drippings from frypan with a paper towel.
Add margarine, mushrooms and shallots to frypan, cook over medium high heat until mushrooms are lightly browned, stirring constantly.
Add sherry, and bring to a boil, add broth and cook 7 minutes or until sauce is reduced to 1 1/4 cups.
Return chicken to frypan, reduce heat, cover and simmer 10 minutes or until chicken is done.
Remove chicken to a serving platter and keep warm.
Cook sauce over high heat about 5 minutes or until reduced to 1 cup, stir in parsley.
Serve sherry mushroom sauce with chicken breasts.
Servings: 4
Time preparation: 10 min.
Time total: 42 min.