Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Shallot, minced Cut in thin strips
4 cl Garlic, minced 2 c Chicken stock
1/2 c Dry sherry 1/4 c Dry sherry
1 tb Orange juice concentrate 1/2 c Chicken stock
2 c Sliced fresh mushrooms 1 ts Low sodium soy sauce
2 Butterflied chicken breasts, 2 ts Cornstarch

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

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