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Makes 3 servings
Flour for dredging
Salt & pepper
1/3 of a tablespoon of dry sherry
1 small onion, halved & sliced
2 tablespoons of sodium chicken broth
½ a pound of fresh mushrooms, thinly sliced
½ a tablespoon of dried tarragon
Olive oil spray
1 pound of chicken breast
1 celery stalk, finely sliced length ways

Sprinkle some flour on the chicken work surface and roll the chicken thoroughly until covered, season with salt and pepper

Heat large iron skillet to medium high heat and spray with olive oil, then add the chicken and brown on one side for about 3 minutes. Turn chicken and repeat, adding more olive oil to help the chicken from not sticking. Put to one side

Add the celery, onions, mushrooms and broth and cook, stirring well to ensure sticking does not occur until the vegetables are tender, about 3 minutes. Add the sherry and tarragon, and raise the heat to high. Cook, stirring constantly, until the sauce is reduced and thick enough to coat the chicken pieces, about 2 minutes

Return the chicken to the pan and stir gently to coat with the glaze