RCI-MT.004.0164.001
Chicken Breasts with Sherried Mushrooms
Contributed by [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group]
Prep25 min
Cook120 min
Total145 min
Servings4
Difficultyintermediate
Ingredients
- (10½ oz) can low-sodium chicken broth1 unitundiluted
- 2 tablespoons
- ¼ teaspoon
- ¼ teaspoon
- (4oz) skinned4 unitboned chicken breast halves
- 1 unit
- 1 tablespoon
- 2 cups
- 2 tablespoons
- dry sherry¼ cupdivided
- 1½ teaspoon
- 1 tablespoon
Method
1
Combine all-purpose flour, salt, and pepper in a shallow bowl. Dredge the chicken breast halves in the flour mixture, shaking off excess, and set aside.
2
Heat vegetable cooking spray in a large skillet over medium-high heat. Add the floured chicken breasts and cook for 5-6 minutes per side until golden brown, then transfer to a plate.
12 minutes
3
Add melted margarine to the same skillet over medium heat. Stir in the sliced mushrooms and minced shallots, cooking for 3-4 minutes until the mushrooms begin to soften.
4 minutes
4
Pour 3 tablespoons of dry sherry into the skillet and stir, scraping up any browned bits from the bottom of the pan. Cook for 1-2 minutes to allow the alcohol to reduce slightly.
2 minutes
5
Pour the undiluted chicken broth into the skillet and bring to a simmer. Return the chicken breasts to the skillet, nestling them among the mushrooms.
6
In a small bowl, whisk together the cornstarch and remaining 1 tablespoon of dry sherry until smooth. Stir this mixture into the simmering liquid to thicken the sauce.
1 minutes
7
Reduce heat to medium-low and simmer for 8-10 minutes until the sauce thickens, the chicken is cooked through (165°F internal temperature), and the mushrooms are tender.
9 minutes
8
Transfer the chicken breasts to serving plates and spoon the mushroom-sherry sauce over top. Garnish with chopped fresh parsley and serve immediately.