Ingredients
-
1
-
2
-
1/8
-
1/4
-
4
-
-
1
-
2
-
2
-
1/4
-
-
-
-
-
Directions
Chicken in Sherry Mushroom Sauce, Low cal nummy from Cooking Light 1988., Easy and flavorful. It’s a keeper., Made this today served with jasmine rice mixed in sauted mushrooms, asparagus, onion and garlic, roasted Brussels sprouts. It was AMAZING, my picky eater loved it as well and even asked for seconds. It was so easy to make, I prepped at noon and took a 2 hour break, I even had time to make homemade chocolate chip cookies then started dinner at 4:30, everyone ate by 5:30! Easy clean up too… this is all that is left
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Steps
|
1
Done
|
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
Done
|
Combine Flour, Salt and Pepper, Sprinkle Over Chicken. |
|
3
Done
|
Coat a Large Frypan With Cooking Spray and Place Over Medium High Heat Until Hot. |
|
4
Done
|
Add Chicken, Cook 5 Minutes on Each Side or Until Browned. |
|
5
Done
|
Remove Chicken from Frypan, and Set Aside. |
|
6
Done
|
Wipe Drippings from Frypan With a Paper Towel. |
|
7
Done
|
Add Margarine, Mushrooms and Shallots to Frypan, Cook Over Medium High Heat Until Mushrooms Are Lightly Browned, Stirring Constantly. |
|
8
Done
|
Add Sherry, and Bring to a Boil, Add Broth and Cook 7 Minutes or Until Sauce Is Reduced to 1 1/4 Cups. |
|
9
Done
|
Return Chicken to Frypan, Reduce Heat, Cover and Simmer 10 Minutes or Until Chicken Is Done. |
|
10
Done
|
Remove Chicken to a Serving Platter and Keep Warm. |
