This is a simple sautéed chicken breast with a great mushroom sauce. The sauce is basic. Try this same sauce with caramelized onions substituted for the mushrooms.
2 boneless, skinless chicken breasts
Salt and pepper
2 tablespoons butter
1 1/2 cups fresh mushrooms, sliced
1 14-ounce can chicken broth
1/4 cup flour plus enough water to dissolve the flour
1/2 cup heavy cream
2 tablespoons cooking sherry or to taste
1/2 teaspoon lemon juice
1 tablespoon butter
salt and pepper
- Season the chicken breasts with salt and pepper and then dredge them in flour, shaking off the excess flour.
- Sauté the chicken in melted butter in a large skillet over medium high heat, turning once when the bottom of the chicken is browned and halfway cooked. Reduce the heat to medium and continue cooking uncovered until the chicken is browned and done (170 to 175 degrees). Remove the chicken from the pan and set aside.
- Melt the butter in the pan and add the mushrooms. Sauté the mushrooms until they turn light brown. Add the chicken broth to the pan and continue cooking.
- Make a slurry of the flour and water. Add a little hot broth to the slurry and mix it in; then slowly pour it into the broth and mushrooms, stirring constantly. Continue cooking until the sauce bubbles and thickens.
- Slowly add the cream and stir to combine. Stir in the cooking sherry and lemon juice. Salt and pepper to taste.
- Place the chicken on a plate and pour the mushroom sauce over the top. Serve hot.