Truly a 30 minute meal, this recipe is filling and delicious!! My chicken breasts were HUGE but didn’t take too long too cook. My only suggestion/tweak for this recipe is to cook the mushrooms and shallots in the sherry for more than a minute. Our mushrooms tasted a little boozy (is that a word?!), so don’t let the shallots burn, but sautee for longer than the 10 seconds that the recipe suggests! I served with mashed potatoes and steamed broccoli.
Marjoram is oregano’s mild cousin. Crush the dried leaves to release their delicate flavor. For this recipe, use the largest shallots you can find; three large shallots should yield 1 cup of slices. Refrigerated mashed potatoes and broccoli complete the meal.
Yield: 4 servings (serving size: 1 chicken breast half and 1/3 cup mushroom sauce)
Source: Cooking Light Fresh Food Fast, Oxmoor House, APRIL 2009
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon black pepper
3 large shallots, peeled
1 (8-ounce) package presliced mushrooms
1/3 cup dry sherry
1 teaspoon dried marjoram, crushed
Freshly ground black pepper (optional)
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. 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.
2. 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; sprinkle with freshly ground pepper, if desired. Serve immediately.
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