Chicken & Mushrooms

This classic chicken dish will perk your weeknight routine.  It's pan-fried boneless skinless chicken breasts with a rich and creamy mushroom sauce.  It comes together in no time at all!

Chicken & Mushrooms

Ingredients

• 2 boneless skinless chicken breasts
• 2 Tbsp. olive oil
• 2 Tbsp. butter
• 1 shallot, diced
• 4 cloves garlic, diced
• 8 oz. mushrooms, sliced
• 2 Tbsp. Wondra or AP flour
• 1/2 cup sherry
• 1/2 cup chicken stock
• 3/4 cup cream, at room temperature
• 3 sprigs thyme, destemmed
• salt & pepper, to taste

Serves 4
Cook Time: 45 minutes

Heat a large skillet over medium-high heat; add 1/2 the olive oil and 1/2 the butter.  Slice chicken breasts horizontally to make 4 thin chicken cutlets.  Pan-fry cutlets about 3 minutes per side, until golden brown.  Do not crowd pan and cook chicken in 2 batches, if necessary.  Remove to plate and set aside.
Add remaining olive oil and butter and cook shallot until translucent, add garlic and cook 1 more minute.  Add mushrooms and cook until browned and water is released; after mushrooms have given up their liquid, salt and pepper.
Sprinkle mushrooms with Wondra or flour and cook for about 1 minutes so flour can brown.  Deglaze with sherry and allow to cook until alcohol cooks off.  Add stock,  cream and thyme.  Allow sauce to reduce for at least 15 minutes; add chicken to sauce and cook for about 5 more minutes.  
Enjoy!