Chicken Breasts with Sherried Mushrooms

Description
Contributed by Catsrecipes Y-Group

Ingredients

 * 1 (10½ oz) can low-sodium chicken broth, undiluted
 * 2 tablespoons all-purpose flour
 * ¼ teaspoon salt
 * ¼ 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
 * ¼ cup dry sherry, divided
 * 1½ teaspoon cornstarch
 * 1 tablespoon chopped fresh parsley

Directions

 * 1) Place broth in a small saucepan.
 * 2) Bring to boil; cook 5 minutes or until reduced to 1 cup.
 * 3) Set aside.
 * 4) Combine flour, salt, and pepper; sprinkle over chicken.
 * 5) Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
 * 6) Add chicken; cook 5 minutes on each side or until browned.
 * 7) Remove chicken from skillet, and set aside.
 * 8) Wipe drippings from skillet.
 * 9) Coat skillet with cooking spray; add margarine.
 * 10) Place over medium- high heat until margarine melt.
 * 11) Add mushrooms and shallots; saute until tender.
 * 12) Combine 1 tablespoon sherry and cornstarch; stir well, and set aside.
 * 13) Add remaining 3 tablespoons sherry and broth to skillet.
 * 14) Bring to a boil; cook until sauce is reduced ¾ cup.
 * 15) 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.
 * 16) Transfer chicken to serving platter; top evenly with mushroom mixture.
 * 17) Sprinkle with parsley.

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