Ingredients:
4 skinless, boneless chicken breast halves
3 large shallots, peeled
1 package presliced mushrooms
1/3 cup dry sherry
1 tsp dried marjoram, crushed
1/4 tsp salt
1/4 tsp black pepper
Cooking spray
Freshly ground black pepper
[Source: Cooking Light]
How To Make:
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.
2. Sprinkle chicken evenly with salt and 1/4 teaspoon pepper, then coat with cooking spray.
3. Heat a large nonstick skillet over medium-high heat. Add chicken to pan and cook for 5 to 6 minutes on each side or until browned. Remove from pan.
4. Cut shallots vertically into thin slices.
5. Coat pan with cooking spray. Add mushrooms and shallots to pan, coat vegetables with cooking spray. Cook 1 minute, stirring constantly.
6. Stir in sherry and marjoram.
7. Return chicken to pan, cover and cook 3 to 4 minutes or until mushrooms are tender and chicken is done.
8. Transfer chicken to a platter. Pour mushroom mixture over chicken, then sprinkle with freshly ground pepper.
9. Serve immediately.
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