4 large chicken breasts, boned and skinned
1/4 cup flour
1/2 cup butter
1 pound mushrooms, quartered
1 tablespoon minced onion
1/4 cup dry sherry
1 cup heavy cream
1 1/2 teaspoons salt
On wax paper, coat the chicken with 1/4 cup flour. In a large skillet over medium heat, cook chicken in butter until lightly browned on both sides. Set aside. Cook mushrooms and onion in skillet with drippings, stirring often. Stir in sherry, cream, salt and pepper. Return chicken to skillet, cover, simmer on low heat 20 minutes. Remove chicken to warm platter. Spoon sauce over chicken.
4 boneless, skinless chicken breasts
2 tablespoons lemon juice
1 tablespoon olive oil
1/2 small onion, minced
1/2 cup fat-free chicken broth or water
1 pound mushrooms, quartered or sliced
2 cloves garlic, minced
1/2 cup dry sherry or more broth
1 tablespoon cornstarch
1 1/2 cups fat-free half-and-half or evaporated skim milk
1/2 teaspoon salt
1. Spray a large skillet with nonstick spray. Place over medium-high heat and add the chicken breasts. Cook for 3 minutes, or until lightly browned; turn over and cook on the other side until lightly browned, 3 more minutes. Sprinkle the lemon juice over the chicken, cover the pan and reduce the heat to medium-low. Cook for about 10 more minutes, or until no longer pink inside.
2. Remove the chicken to a plate and cover with foil. Turn the heat back up to medium-high. Add the olive oil and the onion. Pour enough of the broth or water into the pan to deglaze. Scrape all the browned bits off the bottom of the pan. Add the mushrooms and garlic, and cook for 4 to 5 minutes. Add the sherry and bring to a boil.
3. Dissolve the cornstarch in the half-and-half and add to the mixture. Add the salt and pepper, and bring to a boil, stirring constantly, until thickened. Serve immediately over the chicken breasts.
Makes 4 servings.
Jeanne Jones is the author of 33 cookbooks, most recently "Cooking From the Cupboard" (Rodale Press). For more information, you can go to her Web site, jeannejones.com. Send your recipe for revision to: Cook It Light, Deseret News, P.O. Box 1212, La Jolla, CA 92038. Please include a stamped (59 cents), self-addressed envelope. © King Features Syndicate Inc.