Ingredients and directions

 

First you must sautee the chicken breasts(3 pounds) in butter and /or olive oil. If the oil is hot enough it should take around 4-5 min. on each side to brown the chicken breast.

 

3 pounds of boneless, skinless chicken breasts cut in half and opened up

Salt and pepper each side, then spread one half cup flour on a plate and coat both sides of the chicken in flour.  Heat in a heavy skillet over medium heat 2 tablespooons of butter until fragrant.Add 1-2 tablesp. of olive oil . Swirl the butter and oil together.You can eliminate the butter for a dairy free version.

 

Sautee the breasts for approx. 4-5 min. on each side.

Place the breasts on a baking sheet and place in 200 degree oven to keep warm.

 

Add one scallion sliced up into the oil and cook , strirring about one minute.

Increase the heat to high and add: 8 ounces mushrooms, thinly sliced. Cook, stirring until lightly browned, 2-3 min.  Add and bring to boil:

1/2 cup sweet or dry sherry. 

Boil and until the sherry is nearly evaporated, one min.  Then add:

1 cup heavy cream or dairy free almond milk

3/4 cup chicken stock or broth

Simmer until the sauce is thick enough to lightly coat a spoon, about 5 minutes. 

Spoon the sauce over the chicken or place the chicken in the pot with the sauce for a few minutes until well coated and serve immediately. Serve with rice,couscous or