Chicken in Sherry Mushroom Sauce

• can no-salt-added chicken broth↗1 can

  10 ounce

• all-purpose flour↗2 tablespoons
• salt↗1⁄8 teaspoon
• pepper↗1⁄4 teaspoon
• boneless skinless chicken breast halves↗4

  4 ounce

• vegetable oil cooking spray
• margarine, melted↗1 tablespoon
• sliced fresh mushrooms2 cups
• minced shallots2 tablespoons
• dry sherry or 1/4 cup madeira wine↗1⁄4 cup
• chopped fresh parsley1 tablespoon

Step-by-step instructions

1. 1

   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.

2. 2

   Combine flour, salt and pepper, sprinkle over chicken.

3. 3

   Coat a large frypan with cooking spray and place over medium high heat until hot.

4. 4

   Add chicken, cook 5 minutes on each side or until browned.

5. 5

   Remove chicken from frypan, and set aside.

6. 6

   Wipe drippings from frypan with a paper towel.

7. 7

   Add margarine, mushrooms and shallots to frypan, cook over medium high heat until mushrooms are lightly browned, stirring constantly.

8. 8

   Add sherry, and bring to a boil, add broth and cook 7 minutes or until sauce is reduced to 1 1/4 cups.

9. 9

   Return chicken to frypan, reduce heat, cover and simmer 10 minutes or until chicken is done.

10. 10

    Remove chicken to a serving platter and keep warm.

11. 11

    Cook sauce over high heat about 5 minutes or until reduced to 1 cup, stir in parsley.

12. 12

    Serve sherry mushroom sauce with chicken breasts.