Chicken In Sherry Mushroom Sauce - cooking recipe

Ingredients
    1 (10 ounce) can 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
Preparation
    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.

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