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Ingredients

4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
3 large shallots, peeled (equal one cup)
1 (8-ounce) package presliced mushrooms
1/3 cup dry sherry
1 teaspoon dried marjoram, crushed

Directions

Pound each chicken breast half to 1/3-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with salt; 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. 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. Serve with a glass of chilled Riesling wine.

Yield: 4 servings (serving size: 1 chicken breast half and 1/3 cup mushroom sauce)

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
Cholesterol: 99mg
Iron: 1.9mg
Sodium: 262mg
Calcium: 33mg

Source: Cooking Light