Sauteed chicken with sheri cream sauce(ore)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Boneless chicken breasts; (skinless) pounded | |
| ½ | cup | Cream sherry |
| ¼ | teaspoon | Basil |
| ¼ | teaspoon | Thyme |
| ¼ | teaspoon | Oregano |
| ¼ | teaspoon | Parsley |
| 2 | Cloves garlic; chopped | |
| ¼ | cup | Flour |
| 1½ | cup | Heavy cream |
| Salt and pepper to taste | ||
| ⅓ | cup | Clarified butter |
| 1 | small | Onion; julienned |
| ⅓ | pounds | Mushrooms; sliced |
Directions
Heat skillet and clarified butter on medium high heat Dust chicken in flour and add to pan. Cook 3 to 4 minutes on each side, making sure chicken is cooked through. Add onion, mushrooms, garlic and herbs. Deglaze with cream sherry. Reduce liquid to ⅓ and then add the heavy cream. Reduce again and add salt and pepper to taste.
Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1
Typed and MC_Busted for you by Brenda Adams <adamsfmle@...> Recipe by: Chef Graves, Camp 18, Elsie, Oregon