Sauteed Chicken breasts with mushrooms in sherry cream sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 boneless skinless chicken breasts or one whole breast sliced into cutlets
¼ cup unbleached flour
1½ T unsalted butter
1½ T Oile
For sherry cream sauce
2 shallots minced
8 oz sliced mushrooms ( use a combo of white and baby bella)
⅓ cup clear cooking sherry
½ cup chicken broth- Costco's is really good
1 cup heavy cream
2 T minced fresh parsley
pince mace (you can use nutmeg) Mace is just shaved outside of nutmeg
salt and pepper - you can also use white pepper
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Directions: |
Directions:Prepare chicken breast so they are cutlet style, but not too thin. Salt and pepper each side of cutlet. Put flour on a plane and then dredge the cutlet pressing both sides into flour. If there is a tenderloin section of the cutlet, make sure is underneath and fused together with main cutlet. Shake out to remove the excess flour.
Heat the butter and oil in skillet until butter is melted. Lay cutlets in hot skillet. Cook on medium to medium high heat not allowing to smoke or cook too fast. Cook about 4 minutes each side. Transfer cutlets to a baking dish and put in a warm oven- very low heat, just warm.
In the skillet, add the mushrooms and shallots. You may need to add more butter and olive oil. cook until limp and brown. Add sherry and cook until it evaporates - about a minute. Add stock and cream - low boil and stirring frequently. Cream expands and can lead to a mess if you leave it unattended. Sauce will reduce and should coat a spoon when done. Keep stirring. Stir in parsley and mace and season with salt and pepper.
Pull warmed cutlets out of the oven and spoon mixture over the cutlets and serve. You may have excess sauce, save that separately for leftovers on another day. |
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Number Of
Servings: |
Number Of
Servings:4- Nild and I make enough for a couple of meals |
Preparation
Time: |
Preparation
Time:30 min |
Personal
Notes: |
Personal
Notes: Recipe is based on one from Cooks Illustrated. Nice and easy and so yummy. Be sure not to drown the chicken.
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