Cooking Light JANUARY 2011
1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle steaks with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steaks from pan; keep warm.
2. Add mushrooms and shallots to pan; sauté for 3 minutes. Add wine, scraping pan to loosen browned bits; bring to a boil. Reduce heat, and simmer 4 minutes. Stir in Chicken Glace and the remaining salt and pepper; cook for 1 minute or until Glace is blended into sauce.
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