Monday, November 24, 2008

Sherry Mushroom Chicken

2 chicken breasts
2 packages of cremini mushrooms
2 cloves of garlic, chopped
1 shallot, sliced
2 cups cream sherry
1/2 cup light cream
Flat leaf parsley, chopped
Shredded parmesan cheese
Olive oil

Season chicken breasts and sautee in a pan 3-4 minutes per side.  Chicken does not need to be cooked through, but should get a little color.  Set aside.

Halve the mushrooms and sautee in 3-4 T olive oil.  Use a hot pan to brown the mushrooms.  After the mushrooms begin to brown, reduce the heat and add in chopped garlic and sliced shallots.  Continue to cook over medium heat until the garlic and shallots begin to soften.  Don't let the garlic burn.  Season with salt and pepper.

Put the chicken into the pan and add in cream sherry and let cook 10-12 minutes over medium heat.

Reduce heat and allow the sherry to stop boiling.  Add in cream and stir thoroughly to incorporate.
Let cook for 7-10 more minutes.

Garnish with chopped flat leaf parsley and parmesan cheese.

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