Mushroom Herb Chicken Cooking Light-

This recipe was inspired.  I am finding more and more Cooking Light recipes to be inspired.  They are just right for the needs of our family.  I chose it, simply, because I had mushrooms in the refrigerator and we were not letting those mushrooms go to waste.  Little did I know that this was going to become a favorite, in this house.

Mushroom-Herb Chicken

Preparation Time: 5 minutes minutes

Cooking Time: 14 minutes minutes

Yield: 4 servings (serving size: 1 chicken breast half and 1/3 cup mushroom sauce)


Ingredients:
4 (6-ounce) skinless, boneless chicken breast halves

1/4 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon chopped chives (from garden)

1 tablesppon chopped fresh basil

Cooking spray

1 onion, sliced

1 (8-ounce) package  mushrooms. sliced

1/3 cup dry sherry

1 teaspoon oregano from garden

Method:
 Sprinkle chicken evenly with salt; 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.  Used my cast iron.

While chicken cooks, chop onions.

Remove chicken from pan. Coat pan with cooking spray. Add mushrooms and onions to pan; coat vegetables with cooking spray. Cook 1 minute, stirring constantly.

Stir in sherry and oregano.

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.

This came out golden brown and delicious.   Linked to Gluten Free Wednesdays,
  Linked to Foodie Friday