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Ingredients:
2 boneless chicken breasts
1/2 c sliced mushrooms
1 T minced onion
1 c cream
2 T butter
1 T olive oil
Juice of 1/2 of lemon
splash of dry sherry
1 T chopped fresh parsley
salt and pepper to taste
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Directions:
Cut each chicken breast in half and remove skin. Place each
half between pieces of of waxed paper and pound with a meat
mallet to about 1/4-inch thick. Season flour with salt and pepper.
Dredge chicken in the flour mixture. Add olive oil to skillet
and sauté chicken over medium heat until golden brown
on both sides. Deglaze pan with wine, add butter, onion, mushrooms
and garlic, sauté for about 2 minutes. Add cream and
lemon juice, return chicken breast to sauté pan. Simmer
with sauce for another 2 minutes. Remove from pan and then serve.
Delicious with buttered pasta of your choice. Serves 4 |
