Mushroom-Herb Chicken

Ingredients
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
3 large shallots, peeled
1 (8-ounce) package presliced mushrooms
1/3 cup dry sherry
1 teaspoon dried marjoram, crushed
Freshly ground black pepper (optional)

Preparation
1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/3-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with salt and 1/4 teaspoon pepper; 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.
2. While chicken cooks, cut shallots vertically into thin slices. Remove chicken from pan. Coat pan with cooking spray. Add mushrooms and shallots to pan; coat vegetables with cooking spray. Cook 1 minute, stirring constantly. Stir in sherry and marjoram. 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.

~source – Cooking Light

Patti’s Notes: I made a few changes to this recipe. First, I don’t pound chicken. I handle raw chicken as little as possible. I didn’t use cooking spray; I put a little olive oil in the pan instead which only added 30 calories per serving which was worth the flavor (IMO). I bought whole mushrooms and sliced them myself because they were much cheaper. I used marsala wine instead of dry sherry because that’s what I had. After I sautéed the mushrooms and shallots and added the chicken back to the pan and put the fry pan in the oven at 350º until the chicken was done, about 10 minutes. (That probably wouldn’t be necessary if you pounded the chicken however the entire meal only took about 40 minutes so it wasn't much of an investment in time.)
Serving suggestion was mashed potatoes and broccoli. I made Brown & Wild Rice and fresh Green Beans.
Healthy Meter: Here’s the info from Cooking Light (from original recipe):
Calories 226 (10% from fat); Fat 3g, Carbohydrate 5g; Protein 41.6g
My version upped the calories and fat a smidgeon with the olive oil to about 256 calories per serving.
Easy Meter: Easy schmeasy.

ETA: alcohol cooks out of food so don’t be afraid to serve this to children. If you are totally opposed to cooking with wine you can sub apple juice or grape juice.