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

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