[RaCina]

1 (10 1/2oz) CAN LOW-SODIUM CHICKEN BROTH, UNDILUTED
2 TABLESPOONS ALL-PURPOSE FLOUR
1/4 TEASPOON SALT
1/4 TEASPOON PEPPER
4 (4oz) SKINNED, BONED CHICKEN BREAST HALVES
VEGETABLE COOKING SPRAY
1 TABLESPOON REDUCED-CALORIE MARGARINE, MELTED
2 CUPS SLICED FRESH MUSHROOMS
2 TABLESPOONS MINCED SHALLOTS
1/4 CUP DRY SHERRY, DIVIDED
1 1/2 TEASPOON CORNSTARCH
1 TABLESPOON CHOPPED FRESH PARSLEY

Place broth in a small saucepan. Bring to boil; cook 5 minutes or until reduced to 1 cup. Set aside.
Combine flour, salt, and pepper; sprinkle over chicken. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chicken; cook 5 minutes on each side or until browned. Remove chicken from skillet, and set aside. Wipe drippings from skillet.
Coat skillet with cooking spray; add margarine. Place over medium-high heat until margarine melt. Add mushrooms and shallots; saute until tender. Combine 1 tablespoon sherry and cornstarch; stir well, and set aside. Add remaining 3 tablespoons sherry and broth to skillet. Bring to a boil; cook until sauce is reduced 3/4 cup. Add cornstarch mixture; cook, stirring constantly, about 1 minute or until mixture is thickened
Return chicken to skillet; cover reduce heat, and simmer 10 minutes or until tender. Transfer chicken to serving platter; top evenly with mushroom mixture. Sprinkle with parsley.

The alcohol burns off in the cooking process with the boiling, all you have left is the flavor of the sherry.

Nutritional information: Approx, Protein 28.4g, Carbs 7.0g, Calories 197