Sherry Braised Chicken
Chicken is an excellent source of high-quality protein and B vitamins, yet is low in saturated fat.
Makes 4 servings
|1||teaspoon vegetable oil|
|6||ounces boneless skinless chicken breasts, cubed|
|1||large onion, coarsely chopped|
|2||cloves garlic, minced|
|1||cup fat-free reduced-sodium chicken broth|
|1/4||cup dry sherry|
|1/4||cup reduced-sodium soy sauce|
|2||jars (7 ounces each) or 1 can (15 ounces) straw mushrooms, drained|
|6||ounces uncooked Chinese egg noodles or vermicelli, cooked and drained|
|1/4||cup thinly sliced green onions|
- Heat oil in large nonstick skillet over medium heat. Add chicken; cook 5 minutes. Turn chicken; cook 5 minutes. Remove and reserve.
- Pour off all but 1 tablespoon drippings. Cook chopped onion and garlic in drippings 6 minutes or until browned and tender, stirring occasionally. Add broth and sherry; bring to a boil. Blend soy sauce into cornstarch in cup until smooth. Stir into broth mixture. Return chicken to skillet; add mushrooms.
- Reduce heat to medium-low. Cover and simmer 20 minutes or until chicken is cooked through.
- Serve chicken and sauce over noodles. Sprinkle with green onions. Garnish with pepper strips and green onions, if desired.
|Saturated Fat||1 g|
|Total Fat||2 g|
|Calories from Fat||11 %|
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