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

4 (6oz) skinless, boneless chicken breast halves 1/4 teaspoon salt 1/4 teaspoon black pepper 3 large shallots, peeled 1 (8oz) package presliced mushrooms 1/3 cup dry sherry 1 teaspoon dried marjoram or oregano, crushed

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 5-6 minutes on each side or until browned.
2. While chicken cooks, cut shallots vertically into thin slices to measure 1 cup. 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 minutes or until mushrooms are tender and chicken is done. Transfer chicken to a platter. Spoon mushroom mixture over chicken; sprinkle with freshly ground pepper, if desired.