Chicken with Mushrooms & Shallots

I’m always on the look out for new, fast, delicious chicken recipes and this one filled that bill perfectly. Very little prep, cooks quickly and the end result is a wonderfully flavorful, moist piece of chicken with earthy mushrooms and savory shallots-and plenty of them as you can see in the photo below. Clearly I haven’t mastered the art of food photography but trust me on this-the chicken is way better than my crappy photo makes it look.


Chicken with Mushrooms & Shallots


  • 4 6oz skinless boneless chicken breast  (halves) 1/3 inch thick
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 3 large shallots
  • 8ozs presliced mushrmoom blend (I used baby bella, shiitake and oyster)
  • 1/3 cup dry sherry
  • 1 tsp dried marjoram
  • Cooking spray


  1. Season chicken pieces with salt and pepper, coat with cooking spray. Heat a large non-stick skillet over medium-high heat. Add chicken to the pan and cook until browned on each side about 5-6 minutes.
  2. While chicken is cooking slice the shallots into thin rounds. Remove the chicken from the pan and set it aside. Spray the pan with cooking spray, add the mushrooms and shallots and cook 1 minute, stirring constantly. Stir in sherry and marjoram.  Put the chicken back into the pan, cover and cook for 3 to 4 minutes or until the chicken is cooked thoroughly and the mushrooms are tender. Serve chicken with mushrooms and shallot mixture poured over the top.

Makes 4 servings.

Adapted from Cooking Light Fresh Food Fast cookbook.


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