Source: dLife

Tasty and tender chicken breast with mushrooms in a sherry sauce.

Servings

24 oz boneless skinless chicken breasts
2 tbsp olive oil
1 cup fresh mushrooms (caps only)
2 medium garlic cloves , minced
3 tbsp white all purpose flour
1.5 cup low fat unsalted chicken broth
0.5 cup cooking sherry (dry)
1 tsp ground thyme
1 tsp tarragon, leaves, ground
0.5 cup grated parmesan cheese, low sodium
2 tbsp chopped parsley , chopped
1 pinch salt and pepper (optional)

1 Preheat oven to 350 degrees.
2 Heat oil in a large nonstick pan over medium heat and add chicken. Cook until brown, about 3 minutes per side. Transfer chicken to a glass baking dish.
3 Return pan to stove and add the mushrooms and garlic, cook until light brown, about 3 minutes.
4 Sprinkle in flour, stir constantly, for another minute.
5 Add in broth, sherry, tarragon, and thyme, bring to a boil. Stir until smooth and thick.
6 If you choose, season with salt and pepper.
7 Pour sauce over chicken and sprinkle Parmesan cheese on top.
8 Bake until chicken is thoroughly cooked, about 30 minutes. Sprinkle parsley on top before serving.

Great to serve over brown rice, which is not included in the nutritional analysis.