Description Edit

Contributed by Catsrecipes Y-Group

Ingredients Edit

Directions Edit

  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 Edit

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

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