This is my 12 year old son's absolute favorite meal. I make this for him when I want him to feel special. I thought I'd share it with you. (It's one of my faves too!)

Sherry Braised Chicken
4 servings/3 points per serving

1 tsp. vegetable oil
6 ounces boneless skinless chicken breasts, cubed
1 large onion, coarsely chopped
2 cloves garlic, minced
1 cup low-salt chicken broth
1/4 cup dry sherry
1/4 cup reduced sodium soy sauce
1 1/2 tablespoons cornstarch
2 jars (7 ounces each) or one can(15 oz.) straw mushrooms, drained
6 ounces uncooked Chinese egg noodles or vermicelli, cooked and drained
1/4 cup thinly sliced green onions

1. Heat oil in large nonstick skillet over medium heat until hot. Add chicken; cook 5 minutes. Turn chicken; cook 5 minutes. Remove chicken from skillet; reserve.

2. Pour off all but 1 tablespoon drippings. Cook chopped onion and garlic in drippings 6 minutes or until browned and tender, stirring occasionally. Add broth and sherry; bring to a boil over high heat. Blend soy sauce into cornstarch in cup until smooth. Stir into broth mixture. Return chicken to skillet; add mushrooms.

3. Reduce heat to medium-low. Cover; simmer 20 minutes or until chicken is no longer pink in center.

4. Serve chicken and sauce over noodles. Sprinkle with green onions. Garnish with pepper strips and green onions, if desired.

Calories; 184, Fat; 2g, Fiber; 3g