Chicken in sour cream and mushroom sauce

Ingredients

• 4 boneless skinless chicken breasts
• 1 lb sliced mushrooms
• 2 tablespoons finely chopped shallots
• 2 tablespoons Butter
• ½ cup very dry sherry
• Fat Free Sour Cream, 3 heaping soup spoons full (can use regular or low fat sour cream too)
• Olive Oil
• Salt and Pepper

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Preparation

• Wash and pat dry the chicken breasts; season on both sides with salt and pepper.
• Heat a nonstick skillet, drizzle olive oil in it. Sauté chicken breasts until completely cooked , approximately 6 minutes on both sides.
• Remove chicken breasts from skillet to a plate; keep warm. Add butter to skillet; melt. Add shallots and saute for a couple of minutes. Add mushrooms and continue cooking until cooked.
• Add sherry and cook until bubbling and alcohol has been cooked out. Light it with a match to cook the alcohol out. Add the sour cream and stir until well combined and creamy.
  
• Serve chicken breast with a generous serving of the mushroom cream sauce on top.

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