Sauteed Chicken With Sheri Cream Sauce(ore)

From His possession of this “mind,” and in indescribable generosity He looked at the things of others, and descended with His splendor eclipsed – appeared not as a God in glory, but clothed in flesh; not in royal robes, but in the dress of a village youth; not as Deity in fire, but a man in tears; not in a palace, but in a manger; not with a thunderbolt in His hand, but with the hatchet and hammer of a Galilean mechanic.

John Eadie

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

INGREDIENTS

4		Boneless chicken breasts
		skinless pounded
1/2	c	Cream sherry
1/4	t	Basil
1/4	t	Thyme
1/4	t	Oregano
1/4	t	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		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

A Message from our Provider:

“Most people want to serve God, but only in an advisory position.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 343 Calories From Fat: 176 Total Fat: 19.9g Cholesterol: 134.5mg Sodium: 83.9mg Potassium: 418.5mg Carbohydrates: 10.7g Fiber: 1g Sugar: 1.6g Protein: 29.9g