Mushroom-Herb Chicken

By barbie24

Calories: 226; Fat: 3g; Protein: 41.6g; Carbs: 5g; Fiber: 1g; Cholesterol: 99mg; Iron: 1.9mg; Sodium: 262mg; Calcium: 33mg

* NOTE: Serve with refrigerated mashed potatoes and broccoli to complete the meal. If you don't care to use the wine, you can use cooking sherry and omit the salt. Or, you can use 1/3 cup of chicken broth.

* Serving size: 1 chicken breast half and 1/3 cup mushroom sauce)

Ingredients

• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Cooking spray
• 3 large shallots, peeled (about 1 cup)
• 1 (8-ounce) package presliced mushrooms
• 1/3 cup dry sherry
• 1 teaspoon dried marjoram or oregano, crushed
• Freshly ground black pepper (optional)

Details

Servings 4
Preparation time 5mins
Cooking time 20mins
Adapted from myrecipes.com

Preparation

Step 1

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/3-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with salt and 1/4 teaspoon pepper; coat with cooking spray. Heat a large nonstick skillet over medium-high heat. Add chicken to pan; cook 5 to 6 minutes on each side or until browned.

2. While chicken cooks, cut shallots vertically into thin slices. Remove chicken from pan. Coat pan with cooking spray. Add mushrooms and shallots to pan; coat vegetables with cooking spray. Cook 1 minute, stirring constantly. Stir in sherry and marjoram. Return chicken to pan; cover and cook 3 to 4 minutes or until mushrooms are tender and chicken is done. Transfer chicken to a platter. Pour mushroom mixture over chicken; sprinkle with freshly ground pepper, if desired. Serve immediately.