Category: Chicken

4 Boneless chicken breasts, (skinless) pounded

1/2 cup Cream sherry

1/4 tsp Basil

1/4 tsp Thyme

1/4 tsp Oregano

1/4 tsp Parsley

2 Cloves garlic, chopped

1/4 cup Flour

1 1/2 cup Heavy cream

Salt and pepper to taste

1/3 cup Clarified butter

1 small Onion, julienned

1/3 lb Mushrooms, sliced

Heat skillet and clarified butter on medium high heat Dust chicken in flour and add to pan. Cook 3 to 4 minutes on each side, making sure chicken is cooked through. Add onion, mushrooms, garlic and herbs. Deglaze with cream sherry. Reduce liquid to 1/3 and then add the heavy cream. Reduce again and add salt and pepper to taste.



Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1



Typed and MC_Busted for you by Brenda Adams <adamsfmle@sprintmail.com>



Recipe by: Chef Graves, Camp 18, Elsie, Oregon