Chicken Breasts With Shredded Mushrooms

• 1 can (10 oz.) chicken broth, undiluted
• vegetable cooking spray or butter
• 2 cups fresh mushrooms, sliced
• 3 Tbsp. fresh parsley, chopped
• 4 chicken breasts, skinned and boned
• 2 Tbsp. all-purpose flour
• 1 Tbsp. butter, melted
• 1/4 tsp black pepper
• 2 Tbsp. shallots, minced
• 1 1/2 tsp cornstarch
• 1/4 tsp salt

1. In a small saucepan bring broth to a boil.
2. Cook until reduced to 1 cup (about 5 minutes).
3. Set aside.
4. Combine flour, pepper and salt, sprinkle over chicken, both sides.
5. Coat a large skillet with cooking spray, place over medium heat until hot.
6. Add chicken, cook 5 minutes per side or until browned.
7. Remove chicken from skillet and set aside.
8. Add butter to skillet, heat until melts, then add mushrooms and shallots, stirring constantly. Saute until tender.
9. Combine 1 Tbsp. sherry and cornstarch, stir well, set aside.
10. Add remaining 3 Tbsp sherry and broth to skillet.
11. Bring to a boil.
12. Cook until sauce is reduced to 3/4 cup.
13. Add cornstarch mixture.
14. Cook stirring constantly, until mixture is thickened.
15. Return chicken to skillet, cover, reduce heat and simmer for about 10 minutes.
16. Transfer chicken to a serving plate, top evenly with mushroom mixture.
17. Sprinkle with freshly cut parsley.

chicken broth, vegetable cooking spray, fresh mushrooms, fresh parsley, chicken breasts, flour, butter, black pepper, shallots, cornstarch, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=22287 (may not work)