Sherried Mushroom Chicken Scaloppine
- Basic chicken scaloppine
- 2 tsp olive oil
- 6 oz common mushrooms (rinsed and quartered, or oyster mushrooms, rinsed and cut into bite-size pieces)
- 2 Tbs minced shallots
- 1/2 tsp dried thyme
- 1/2 cup dry sherry
- 1/4 cup fat-skimmed chicken broth
- 2 Tbs whipping cream
- 1 Tbs chopped parsley
- Salt and pepper
- 1. Keep basic chicken scaloppine warm in a 200° oven.
- 2. Add olive oil, mushrooms, shallots, and thyme to hot pan used to cook chicken (don’t wash) and stir often over high heat until mushrooms are browned, 4 to 5 minutes. Spoon over chicken.
- 3. Add sherry, chicken broth, and cream to pan; stir until mixture is boiling. Boil, stirring occasionally, until juices are slightly reduced, 1 to 1 1/2 minutes. Spoon sauce over chicken. Sprinkle with parsley and salt and pepper to taste.
