Chicken with Sherry-Soy Reduction Sauce

from Cooking Light

Alan agreed this was yummy. The chicken was cooked to perfection! I'm so proud. Alan even requested leftovers for lunch tomorrow.

Ingredients
Cooking spray
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup dry sherry
1 tablespoon sugar
2 tablespoons low-sodium soy sauce
2 tablespoons red wine vinegar
1/8 teaspoon crushed red pepper
1 teaspoon sesame oil
1/4 cup thinly sliced green onions

Preparation
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with salt and black pepper. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Remove from pan; keep warm.

Add sherry, sugar, soy sauce, vinegar, and red pepper to pan; scrape pan to loosen browned bits. Bring to a boil; cook 1 minute. Stir in oil. Add chicken back to pan. Serve with rice noodles and sliced green onions.

Yield
4 servings (serving size: 1 chicken breast half, 1 tablespoon sauce, and 1 tablespoon onions)

Nutritional Information
CALORIES 230(13% from fat); FAT 3.3g ; PROTEIN 39.9g; CHOLESTEROL 99mg; CALCIUM 27mg; SODIUM 528mg; FIBER 0.3g; IRON 1.6mg; CARBOHYDRATE 4.7g