Photo: Oxmoor House
Prep Time
5 Mins
Cook Time
14 Mins
4 servings (serving size: 1 chicken breast half and 1/3 cup mushroom sauce)

Flavorful herbs and spices, sherry, shallots, and mushrooms give these plain chicken breasts rich flavor. Refrigerated mashed potatoes and broccoli complete the meal. If you don't care to use the wine, you can use cooking sherry and omit the salt.  Or, you can use 1/3 cup of chicken broth.

How to Make It

Step 1

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.

Step 2

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.

Chef's Notes

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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Ratings & Reviews

PhyllisBP's Review

July 02, 2012
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.

Amy2696's Review

November 07, 2013
It was okay, but not something I will make again.

OK, But Not Worth Repeating

May 25, 2015
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.

Britnisw's Review

October 10, 2009
The Boyfriend and I loved it!

cjbuddy's Review

August 15, 2010
So easy and very tasty! Would make for a casual get together without hesitation. Served with mashed red potatoes and spring mix salad.

RiderGrad's Review

January 11, 2011
Good Recipe and easy to make...

HealthyKat's Review

July 21, 2010
Easy, fast and restaurant good!

smellgar's Review

September 23, 2009
This is a good recipe, but it suffers simply because it's such a common tasting dish. I've probably made 15 recipes over the years that taste very similar to this, and this recipe is no better and no worse than any of those. I made exactly as prepared, although I served it over pasta rather than mashed potatoes.

Moulds's Review

August 02, 2011
My family loved it. I used the thin cut chicken from the store. I also used oregano instead of Marjoram and added a few sprigs of fresh thyme. I used Chardonnay instead of Sherry. I did serve it over mashed potatoes and it was wonderful. It had a lot of flavor. Will definitely make again and pass on to friends.

JSouders's Review

June 15, 2011
Made this dish last night for dinner and it was amazing. Didn't have shallots so I substituted a thinly sliced onion. I also used a little butter instead of the cooking spray which allows the mushrooms and onions to sweat and combine flavors better. Additionally, I dredged the cutlets in flour before cooking in a bit of canola oil. I doubled the amount of marjoram and increased the salt and pepper. Without these adjustments, I can see how the recipe would be certainly added a few calories, but it was well worth it. Served with jasmine rice and asparagus. Will definitely make again!