Total Time: 25 Minutes
- 4 chicken breasts
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 shallots, peeled and sliced
- 8 ounces sliced mushrooms
- 1/3 cup dry sherry
- 1 teaspoon dried marjoram, crushed
Sprinkle chicken with salt and pepper; coat with cooking spray. Heat a large nonstick skillet over medium-high heat. Add chicken and cook 5-6 minutes on each side, until browned. Remove from pan and keep warm.
In the same skillet, coat with cooking spray and add mushrooms and shallots. Cook 1 minute, continuously stirring. Stir in sherry and marjoram. Return chicken to pan; cover and cook 3-4 minutes or until mushrooms are tender.
Place chicken on a plate, and pour mushroom mixture over chicken.