Recipes

Recipe: LIGHT AND HEALTHY WEEK: MUSHROOM-HERB CHICKEN

For all of you resolved to eat better in the new year, we offer a week's worth of lighter recipes that will help you get started right. This one comes from Cooking Light magazine.

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 pkg. (8 oz.) presliced mushrooms

1/3 cup dry sherry

1 teaspoon dried marjoram, crushed

Freshly ground black pepper (optional)

DIRECTIONS

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. 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.

Makes 4 servings.

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