Chicken Breasts With Sherried Mushrooms Recipe
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.
Ingredients
| 10 1/2 oz can low sodium chicken broth, undiluted | ||
| All purpose flour | 2 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 4 (4 oz) skinned, boned chicken breast halves | ||
| Vegetable cooking spray | ||
| 1 Tbsp reduced calorie margarine, melted | ||
| Mushrooms | 2 Cup (16 tbs), sliced | |
| Shallots | 2 Tablespoon, minced | |
| Dry sherry | 1/4 Cup (16 tbs) | |
| Cornstarch | 1 1/2 Tablespoon | |
| Parsley | 1 Tablespoon, chopped | |
Directions
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.
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.
Chef
