Recipe - Sauteed Chicken With Sheri Cream Sauce(Ore)

4 Boneless chicken breasts;
(skinless) pounded
One half cup Cream sherry
One fourth teaspoon Basil
One fourth teaspoon Thyme
One fourth teaspoon Oregano
One fourth teaspoon Parsley
2 Cloves garlic; chopped
One fourth cup Flour
1 One half cup Heavy cream
Salt and pepper to taste
1/3 cup Clarified butter
1 small Onion; julienned
1/3 pound Mushrooms; cut or sliced up

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:0960995021

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

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