Salt and Pepper
3 large shallots (I used 1 shallot and 1/2 white onion)
1 8 oz package presliced mushrooms
1/3 cup dry sherry (I used 1/4 cup sherry and 1/4 cup reduced sodium chicken broth)
1 teaspoon dried marjoram, crushed
Place chicken breasts between 2 sheets of heavy duty plastic wrap; pound to 1/3 inch thickness using a meat mallet.
Sprinkle the chicken with salt and pepper and spray with cooking spray. Heat a skillet over medium-high heat. Add chicken to the pan and cook 5-6 minutes on each side or until browned.
While chicken cooks, cut shallots and onions into thin slices. Remove chicken from pan. Coat pan with cooking spray.
Add shallots, onions and mushrooms to the pan; coat vegetables with cooking spray. Cook 1 minute, stirring often. Stir in sherry, chicken broth and marjoram. Return chicken to pan; cover and cook 3 -4 minutes or until mushrooms are tender and chicken is done.
Transfer chicken to plates and pour mushroom mixture on top.
Chad's rating: 10/10
Amy's rating: 9/10
Recipe adapted from Cooking Light.