Chicken Breasts with Sherried Mushrooms

By zeenieme

Ingredients

• 4 (4 ounces each) boneless skinless chicken breast halves
• 1 - 10 1/2 ounce can low sodium chicken broth, undiluted
• 2 tablespoons all-purpose flour
• 1/8 teaspoon pepper
• 2 cups sliced fresh mushrooms
• 2 tablespoons minced green onions
• 1 tablespoon melted reduced calorie margarine
• 1/4 cup dry sherry or white wine
• 1 1/2 teaspoon cornstarch
• 1 tablespoon chopped fresh parsley

Preparation

Step 1

Rinse chicken and pat dry. Boil broth in saucepan for 5 minutes or until reduced to 1 cup.

Sprinkle chicken with a mixture of the flour, salt and pepper. Cook in a nonstick skillet sprayed with cooking spray over medium-high heat for 5 minutes on each side or until brown. Remove from Skillet.

Wipe the skillet dry. Saute mushrooms and green onions in margarine in the skillet. Stir in broth and 3 tablespoons of the sherry. Bring to a boil. Cook until reduced to 3/4 cups,

Stir in a mixture of the remaining sherry and cornstarch. Cook 1 minute or until thickened, stirring constantly; reduce heat. Add chicken. Simmer, covered, for 10 minutes, or until cooked through.

Arrange chicken on a serving platter, top with mushroom mixture. Sprinkle with parsley.