Tuesday, March 22, 2011
Chicken Breasts with Sherried Mushroom Cream Sauce
It's pretty easy to make, and cooks in the same pan as the chicken resulting in an easier cleanup. B's serving whenever we have chicken breasts is two, but with this dinner he went back for a third proclaiming "now this is dinner!" as he went. I think that means he liked it.
Serves 4 (unless your significant other eats three servings)
Time: about 30 minutes including prep
4 boneless skinless chicken breast halves
flour, enough to dredge
1 1/2 T. unsalted butter
1 1/2 T. olive oil
1 medium shallot, minced
8 oz mushrooms (I used button)
1/3 c. sherry
1 c. whole milk
1/4 c. chicken broth
1/4 c. vegetable broth
2 T. minced fresh parsley
pinch of ground nutmeg
salt and pepper
a couple drops of freshly squeezed lemon juice
Heat the butter and oil in a 12 in. skillet on medium high heat. Dredge the chicken in the flour on both sides. Shake off the excess and add to pan. Sauté for 5 minutes, then flip and cook for another 5. Remove to a platter and keep warm while you prepare the sauce.
Keep 2 T. of fat in the skillet, or supplement with olive oil if not enough is left. Add the shallots, cooking for about a minute, or until soft. Increase the heat to high and add the mushrooms. Cook, stirring occasionally until the mushrooms are soft and lightly browned, about 3 to 4 minutes.
Add sherry and boil until almost evaporated (this happens very quickly). Add cream and broths. Boil until sauce has thickened to your liking, but probably about 5 minutes. Stir in parsley, nutmeg and season with salt and pepper to taste. Add lemon juice if desired (wonderful addition).
adapted from Joy of Cooking