Chicken Breasts with Sherried Mushrooms

CHICKEN BREASTS WITH SHERRIED MUSHROOMS

1 (10 1/2oz) CAN LOW-SODIUM CHICKEN BROTH, UNDILUTED 2 TABLESPOONS ALL-PURPOSE FLOUR 1/4 TEASPOON SALT 1/4 TEASPOON PEPPER 4 (4oz) SKINNED, BONED CHICKEN BREAST HALVES VEGETABLE COOKING SPRAY 1 TABLESPOON REDUCED-CALORIE MARGARINE, MELTED 2 CUPS SLICED FRESH MUSHROOMS 2 TABLESPOONS MINCED SHALLOTS 1/4 CUP DRY SHERRY, DIVIDED 1 1/2 TEASPOON CORNSTARCH 1 TABLESPOON CHOPPED FRESH PARSLEY

Place broth in a small saucepan. Bring to boil; cook 5 minutes or until reduced to 1 cup. Set aside. Combine flour, salt, and pepper; sprinkle over chicken. Coat a 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, and set aside. Wipe drippings from skillet. Coat skillet with cooking spray; add margarine. Place over medium- high heat until margarine melt. Add mushrooms and shallots; saute until tender. Combine 1 tablespoon sherry and cornstarch; stir well, and set aside. Add remaining 3 tablespoons sherry and broth to skillet. Bring to a boil; cook until sauce is reduced 3/4 cup. Add cornstarch mixture; cook, stirring constantly, about 1 minute or until mixture is thickened Return chicken to skillet; cover reduce heat, and simmer 10 minutes or until tender. Transfer chicken to serving platter; top evenly with mushroom mixture. Sprinkle with parsley.

Nutritional information: Approx, Protein 28.4g, Carbs 7.0g, Calories 197

What counts is not necessarily the size of the dog in the fight - it's the size of the fight in the dog...... Dwight D. Eisenhower

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