4 servings (serving size: 1 chicken breast half and 1/3 cup mushroom sauce)
Photo: Oxmoor House
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon black pepper
3 large shallots, peeled (about 1 cup)
1 (8-ounce) package presliced mushrooms
1/3 cup dry sherry
1 teaspoon dried marjoram, crushed
Freshly ground black pepper (optional)
How to Make It
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.
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.
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Nothing particularly wrong with this recipe but it was rather boring. I won't bother to make it again. I suppose you can improve it as some suggest by adding mustard or other seasonings but what's the point. If you have to make a bunch of changes then it really isn't the same recipe.
I am a bit of a 'foodie,' enjoying food that is full of flavor. This recipe did not cut it for me. I could follow the suggestion of a previous reviewer and try adding mustard or something to punch it up, but I will probably just not make it again. Too bland.
This was good, except should have been cooked a bit shorter than I did.I cooked it for 20 minutes. I added chopped onions with mushrooms as well as fresh basil, marjoram and adobo. Flavor was good. would add chicken broth at the end in place of water.
This was an easy, very good recipe. I used white wine (for sherry) that I doubled in amount. I also added about the same amount of chicken stock. I like having sauce. I did let it cook down some before serving. My wife and I both felt it need more salt and pepper. We served it with Yukon Gold mashed potatos and roasted Aspargus. I will make this again
I need to be creative about cooking light for my husband. He is always looking for foods that full of flavor such as fried or smothered in cheese. This was a big hit. The chicken comes out so juicy and flavorful. My husband loved this dish and came back for more. I am always cooking light for myself but I get bored of grilled chicken and fish. This was awesome and so easy. It is definitely going into my top recipes and would serve this to anyone not just those looking for light meals.