Wednesday, March 17, 2010

Mushroom Chicken

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

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
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 (I didn't have sherry, so I used a few splashes of white wine, or you could use chicken stock)

Return chicken to pan; cover and cook 3 to 4 minutes or until mushrooms are tender and chicken is done.
Nutritional Information
Calories: 226 (10% from fat)
Fat: 3g (sat 0.6g,mono 0.5g,poly 0.6g)
Protein: 41.6g
Carbohydrate: 5g
Fiber: 1g