Name: Sauteed Chicken with Sheri Cream Sauce(Ore)
Ingredients: 4 Boneless chicken breasts; (skinless) pounded; 1/2 c Cream sherry; 1/4 ts Basil; 1/4 ts Thyme; 1/4 ts Oregano; 1/4 ts Parsley; 2 Cloves garlic; chopped; 1/4 c Flour; 1 1/2 c Heavy cream; Salt and pepper to taste; 1/3 c Clarified butter; 1 sm Onion; julienned; 1/3 lb Mushrooms; sliced

But there are some who say, “It is hard for God to choose some and leave others.” Now, I will ask you one question. Is there any of you here this morning who wishes to be holy, who wishes to be regenerate, to leave off sin and walk in holiness? “Yes, there is,” says someone, “I do.” Then God has elected you. But another says, “No; I don’t want to be holy; I don’t want to give up my lusts and my vices.” Why should you grumble, then, that God has not elected you to it? For if you were elected you would not like it, according to your own confession. If God this morning had chosen you to holiness, you say you would not care for it. Do you not acknowledge that you prefer drunkenness to sobriety, dishonesty to honesty? You love this world’s pleasures better than religion; then why should you grumble that God has not chosen you to religion? If you love religion, He has chosen you to it. If you desire it, He has chosen you to it. If you do not, what right have you to say that God ought to have given you what you do not wish for?

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Restaurant, Chicken	4	Servings

INGREDIENTS

4		Boneless chicken breasts; (skinless) pounded
1/2	c	Cream sherry
1/4	ts	Basil
1/4	ts	Thyme
1/4	ts	Oregano
1/4	ts	Parsley
2		Cloves garlic; chopped
1/4	c	Flour
1 1/2	c	Heavy cream
		Salt and pepper to taste
1/3	c	Clarified butter
1	sm	Onion; julienned
1/3	lb	Mushrooms; sliced

INSTRUCTIONS

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:0-9609950-2-1
Typed and MC_Busted for you by Brenda Adams <adamsfmle@sprintmail.com>
Recipe by: Chef Graves, Camp 18, Elsie, Oregon

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