Mushroom-Herb Chicken- www.Cookinglight.com
Prep: 5 minutes; Cook: 14 minutes
Photo by: Oxmoor House
Ingredients
- 4
(6-ounce) skinless, boneless chicken breast halves
- 1/4
teaspoon salt
- 1/4
teaspoon black pepper
- Cooking
spray
- 3
large shallots, peeled
- 1
(8-ounce) package presliced mushrooms
- 1/3
cup dry sherry
- 1
teaspoon dried marjoram, crushed
- Freshly
ground black pepper (optional)
Preparation
1. Place each chicken breast half between 2
sheets of heavy-duty plastic wrap; pound to 1/3-inch thickness using a meat
mallet or small heavy skillet. Sprinkle chicken evenly with salt and 1/4
teaspoon pepper; coat with cooking spray. Heat a large nonstick skillet over
medium-high heat. Add chicken to pan; cook 5 to 6 minutes on each side or until
browned.
2. While chicken cooks, cut shallots
vertically into thin slices. Remove chicken from pan. Coat pan with cooking
spray. Add mushrooms and shallots to pan; coat vegetables with cooking spray.
Cook 1 minute, stirring constantly. Stir in sherry and marjoram. Return chicken
to pan; cover and cook 3 to 4 minutes or until mushrooms are tender and chicken
is done. Transfer chicken to a platter. Pour mushroom mixture over chicken;
sprinkle with freshly ground pepper, if desired. Serve immediately. Steamed
broccoli makes a great side dish.
Nutritional Information per serving
- Calories:
226
- Calories
from fat: 10%
- Fat:
3g
- Saturated
fat: 0.6g
- Monounsaturated
fat: 0.5g
- Polyunsaturated
fat: 0.6g
- Protein:
41.6g
- Carbohydrate:
5g
- Fiber:
1g
