Chicken in Sherry Mushroom Sauce
"Low cal nummy from Cooking Light (1988)."
photo by Chinomike55
- Ready In:
- 42mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 283.49 g can no-salt-added chicken broth
- 29.58 ml all-purpose flour
- 0.61 ml salt
- 1.23 ml pepper
- 4 (453.59 g) boneless skinless chicken breast halves
- vegetable oil cooking spray
- 14.79 ml margarine, melted
- 473.18 ml sliced fresh mushrooms
- 29.58 ml minced shallots
- 59.14 ml dry sherry or 59.14 ml madeira wine
- 14.79 ml chopped fresh parsley
directions
- 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.
- Combine flour, salt and pepper, sprinkle over chicken.
- Coat a large frypan with cooking spray and place over medium high heat until hot.
- Add chicken, cook 5 minutes on each side or until browned.
- Remove chicken from frypan, and set aside.
- Wipe drippings from frypan with a paper towel.
- Add margarine, mushrooms and shallots to frypan, cook over medium high heat until mushrooms are lightly browned, stirring constantly.
- Add sherry, and bring to a boil, add broth and cook 7 minutes or until sauce is reduced to 1 1/4 cups.
- Return chicken to frypan, reduce heat, cover and simmer 10 minutes or until chicken is done.
- Remove chicken to a serving platter and keep warm.
- Cook sauce over high heat about 5 minutes or until reduced to 1 cup, stir in parsley.
- Serve sherry mushroom sauce with chicken breasts.
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Reviews
-
Dorothy, this was like a bit of heaven on my plate!!! I made a slight modification to your recipe. My local market had skinless-boneless turkey breast which I sliced into cutlets and used instead of chicken. My kids won't eat mushrooms (can you believe that ?!?!), but they loved the sauce, and it left more mushrooms for hubby and I. I served it with a rice pilaf and broccolli, and they all raved about this one! Wonderful recipe. -
SUPER good! I have made this twice now. Once I didn't have low sodium chicken broth and man did it make a difference! Definitely stick to the recipe. As one other reviewer stated, a low-maintenance yet sophisticated dish. I always have most of the ingredients on hand so that is another plus! I haven't tried it yet, but I bet serving with some super creamy mashed potatoes would be awesome! -
Easy and flavorful. It's a keeper.
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Made this today served with jasmine rice (mixed in sautéed 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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I have the Cooking Light cookbook that has this recipe. It is a favorite in our family. I've made it for 20 years now. I like to serve it with steamed broccoli with orange sauce on it (recipe also in that book). I like the chicken and sauce on rice, but once I made Alfredo noodles and my husband now expects that as a side dish. I've learned to make that 'light', too. Using this recipe again tonight since the cookbooks are packed away. Thanks, Food.com!
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RECIPE SUBMITTED BY
<p>November 4th, 2013: Our community lost a wonderful friend when Dorothy passed away on October 24th, 2013. We are shocked and saddened by her passing and there is a thread for expressing your condolences.</p>
<p>Mary at Food.com</p>
<p><a href=http://www.food.com/bb/viewtopic.zsp?t=398284>http://www.food.com/bb/viewtopic.zsp?t=398284</a></p>
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<p>I live in the sunny okanogan valley - I am a retired Resort Services Director, love collecting receipes and cooking but am a diabetic so some times i can only collect </p>
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