Soooooooooooooooooo good!

Chicken in Sherry Mushroom
Cooking Light
4 servings

1 (10 ounce) can no-salt-added chicken broth
2 tablespoons all-purpose flour
1/8 teaspoon salt
1/4 teaspoon pepper
4 (4 ounce) boneless skinless chicken breast halves
vegetable oil cooking spray
1 tablespoon margarine, melted
2 cups sliced fresh mushrooms
2 tablespoons minced shallots
1/4 cup dry sherry or madeira wine
1 tablespoon chopped fresh parsley

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 wih 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.