1 pound Boneless Skinless Chicken Breast, trimmed and cut in 4 pieces each
3 Tablespoons Olive Oil
1/4 cup Shallots, diced (about 2 medium)
8 ounces Baby Bella Mushrooms, sliced
1/2 cup All-Purpose Flour
3/4 cup Cooking Sherry
1 cup Chicken Stock
1/2 cup Half and Half or Heavy Cream
1 Tablespoon Butter
Salt and Pepper to taste
Fresh Parsley, chopped for garnish

Trim the fat off the chicken breast and cut it in 4 pieces. First, cut off the tenderloin. Then cut the chicken breast in half front to back. Take the larger roundish piece and slice it in half lengthwise. Use a meat mallet to flatten the pieces to about 1/4 inch thick. Season each piece with salt and pepper to taste.
Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Cook the chicken breast in batches, about 3 minutes per side. You may need to add more olive oil between batches. Remove the chicken and set the pieces on a plate. Tent them with aluminum foil to keep them warm.
Heat 1 tablespoon olive oil and add the mushrooms. Cook until they start to shrink, about 3-5 minutes.
Add the shallots. Season with a pinch of salt and cook until soft, stirring often to prevent burning, about 2 minutes.
Pour in the sherry and deglaze the pan. Scrape up any bits that are stuck to the pan. Let simmer for about 1 minute.
Add the chicken stock and let it reduce by half, about 5 minutes. Add the half and half and butter.
Put the chicken back in, sliding them under the sauce. Be sure to add any juices from the plate as this is a valuable flavor. Let it simmer about 2- 3 minutes.
Garnish with fresh parsley.

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