Chicken Breasts With Sherry Cream And Mushrooms Recipe
Ingredients
| Chicken breasts - 4, boned, skinned, halved | ||
| Flour | 1/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Butter | 4 Tablespoon | |
| Vegetable oil | 2 Tablespoon | |
| Mushrooms | 1/4 Pound, sliced | |
| Garlic | 1 Tablespoon, chopped | |
| Green onion | 1 | |
| Dry sherry | 1/4 Cup (16 tbs) | |
| Whipping cream | 1/2 Cup (16 tbs) | |
Directions
GETTING READY
1. Preheat the oven to 200° F
2. Trim the fat and membrane away from the chicken breasts
MAKING
3. In a shallow bowl, mix together flour, salt and pepper and dredge the chicken breasts in it; shake the excess flour off
4. In a large skillet, heat oil and butter together over a medium flame; add chicken breasts to it and cook until the thickest part of it turns spongy, say three minutes on each side
5. Remove and transfer into a warm platter, cover looselt with foil and keep warm in the oven while preparing the sauce
6. Into the same skillet, add two tablespoons of butter again, add mushrooms, garlic and green onion, increase the flame and saute till mushrooms turn soft
7. Add sherry, allow to come to a boil and reduce by half, add cream, allow to boil and reduce to a thick sauce; adjust seasonings
8. Add the chicken back to the pan and coat with saice
SERVING
9. Top with mushrooms and sauce and serve
1. Preheat the oven to 200° F
2. Trim the fat and membrane away from the chicken breasts
MAKING
3. In a shallow bowl, mix together flour, salt and pepper and dredge the chicken breasts in it; shake the excess flour off
4. In a large skillet, heat oil and butter together over a medium flame; add chicken breasts to it and cook until the thickest part of it turns spongy, say three minutes on each side
5. Remove and transfer into a warm platter, cover looselt with foil and keep warm in the oven while preparing the sauce
6. Into the same skillet, add two tablespoons of butter again, add mushrooms, garlic and green onion, increase the flame and saute till mushrooms turn soft
7. Add sherry, allow to come to a boil and reduce by half, add cream, allow to boil and reduce to a thick sauce; adjust seasonings
8. Add the chicken back to the pan and coat with saice
SERVING
9. Top with mushrooms and sauce and serve
Chef
