Bring broth to a boil in a small saucepan. Cook for 5 minutes or until reduced to 1 cup. Set aside.
Combine flour, salt, and pepper in plastic Ziploc bag. Add chicken and shake to coat.
Add olive oil to large skillet and place over medium-high heat until hot. Add chicken and cook 5 minutes on each side until browned and cooked through. Remove chicken from skillet and set aside. Add butter to skillet. Place over med-high heat until melted, then add mushrooms and saute until tender. Combine 1 Tbsp. sherry and cornstarch; stir well and set aside.
Add remaining sherry and broth to skillet. Bring to a boil and cook until sauce is reduced to 3/4 cup. Add cornstarch mixture; cook, stirring constantly, about 1 minute or until mixture is thickened. Return chicken to skillet; cover and reduce heat. Simmer 10 minutes. Transfer chicken to a serving platter and top with mushroom mixture. Sprinkle with green onion and parsley.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.