Chicken in Sherry Mushroom Sauce

“Low cal nummy from Cooking Light (1988).”

Ingredients Nutrition


  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.

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