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. Combine flour, salt and pepper, sprinkle over chicken. 3. Coat a large frypan with cooking spray and place over medium high heat until hot. 4. Add chicken, cook 5 minutes on each side or until browned. 5. Remove chicken from frypan, and set aside. 6. Wipe drippings from frypan with a paper towel. 7. Add margarine, mushrooms and shallots to frypan, cook over medium high heat until mushrooms are lightly browned, stirring constantly. 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. Return chicken to frypan, reduce heat, cover and simmer 10 minutes or until chicken is done. 10. Remove chicken to a serving platter and keep warm. 11. Cook sauce over high heat about 5 minutes or until reduced to 1 cup, stir in parsley. 12. Serve sherry mushroom sauce with chicken breasts. ---------------------------------------------------------------------------
Nutrition
Ingredients
