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

Change can be difficult! There is a natural resistance to change, but sometimes we (the church) struggle a little too much with change, making it harder than it needs to be. After all, things have changed a lot in the last 2,000 years and they will continue to do so until the return of Christ. Some of the most effective words that hinder a church from moving forward are “we’ve never done it that way before.”

Stephen Anderson

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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