1/2 pound boneless chicken breast
2 cups chicken stock
1 cup fresh mushrooms, quartered
4 tablespoons sesame oil
2 tablespoons Sherry
2 tablespoons fresh parsley, chopped
Thinly slice the chicken breast meat.
Bring the chicken stock to a rolling boil and add the chicken and mushrooms. When the soup starts to boil again and all of the ingredients float to the top, remove from heat. Add the sesame oil and sherry and taste for seasoning. Add salt and pepper if necessary.
Serve in individual soup bowls, and sprinkle the parsley on top.
Yield: 2 servings
Per Serving: 499 Cal (62% from Fat, 35% from Protein, 4% from Carb); 41 g Protein; 33 g Tot Fat; 4 g Carb; 1 g Fiber; 35 mg Calcium; 2 mg Iron; 852 mg Sodium; 96 mg Cholesterol