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Categories:Viewed: 28 - Published at: 7 years ago
Ingredients
- 4 large whole skinless chicken breasts, halved
- 1/4 cup flour
- 1/2 cup margarine
- 1 lb small fresh mushrooms, quartered
- 1 tablespoon onion, minced
- 1 cup whipping cream
- 1/4 cup dry sherry
- 1 1/2 teaspoons salt
- 1/8 teaspoon pepper
- 1 tablespoon flour
- 2 tablespoons water
Method
- On waxed paper, coat chicken breasts with flour. Melt margarine/butter in 12-inch skillet over medium heat. When margarine is hot, cook chicken just until lightly browned on all sides. Remove chicken from pan and set aside.
- In remaining skillet drippings, over medium heat, cook mushrooms and onion 5-10 minutes, stirring frequently.
- Stir in cream, sherry, salt and pepper and stir to blend well. Return chicken to skillet. Reduce heat to VERY low. Cover and BARELY simmer 15-20 minutes or until chicken is fork-tender. Remove chicken to a warm platter and set aside.
- In a cup, blend 1 T flour with 2 T water. Gradually add to pan liquid stirring constantly. Cook until mixture is thickened.
- Spoon sauce over chicken breasts and serve.
