Yield: 3 servings
|1 \N||Shallot, minced|
|4 cloves||Garlic, minced|
|½ cup||Dry sherry|
|1 tablespoon||Orange juice concentrate|
|2 cups||Sliced fresh mushrooms|
|2 \N||Butterflied chicken breasts,|
|\N \N||Cut in thin strips|
|2 cups||Chicken stock|
|¼ cup||Dry sherry|
|½ cup||Chicken stock|
|1 teaspoon||Low sodium soy sauce|
Saute shallot and garlic in a skillet sprayed with Pam until tender, about 2 minutes. Add sherry, bring to a boil. Reduce heat and simmer 3 minutes. Add orange juice, simmer 2 minutes. Add mushrooms and simmer another 2-3 minutes. Poach chicken strips in stock about 15 minutes or until tender over medium heat. Strain and mix with mushroom mixture. Combine reamining ingredients and stir into chicken mixture. Simmer until thickened.
Per serving: Calories: 230 Protein: 20g Carbohydrates: 18g Fat: 1g Sodium: 160mg Cholesterol: 97mg Adapted from Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by Carolyn Shaw 3-95.
Submitted By CAROLYN SHAW On 03-20-95