Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Boneless, skinless chicken
-breasts (1 1/4 lb)
Salt and ground black pepper
2 tb Flour
2 tb Vegetable oil
3 tb Butter
3 oz Domestic white mushrooms,
-sliced thin (1 cup)
1 sm Red bell pepper, roasted,
-peeled, and
Seeded OR 1 jar (2 ounces)
-drained roasted red
Bell pepper, cut into medium
-dice (1/2 cup)
1/2 c Green bell pepper, cut into
-medium dice
1 md Scallion, sliced thin
-crosswise
1/4 c Dry sherry
1/2 c Chicken stock or canned
-chicken broth
1 t Cornstarch
1/2 c Heavy cream
1/2 c Loosely-packed parsley,
-minced
Sprinkle the chicken breasts with 1/2 teaspoon salt
and 1/4 teaspoon pepper. Dust lightly with flour.
Heat the oil and 2 tablespoons of the butter in a
large skillet. Add the chicken breasts; saute until
lightly browned on both sides and cooked through,
about 8 minutes. Remove the chicken from the skillet,
cover and keep warm. Remove and discard the oil and
butter from the skillet.
Heat the remaining butter in the skillet. Add the
mushrooms, red and green peppers, and the scallions;
saute for about 3 minutes until the vegetables are
softened. Add the sherry; stir to loosen browned bits
from the bottom of the pan. Add the chicken stock and
simmer until the liquid reduces to 1/4 cup, about 7
minutes. Mix the cornstarch and heavy cream together;
add to the skillet. Bring to a boil and simmer until
the sauce thickens, about 2 minutes. Return the
chicken breasts to the skillet and simmer them to heat
through, about 1 minute.
To serve, place a chicken breast on each warmed dinner
plate and spoon a portion of the sauce over each
chicken breast. Sprinkle with parsley and serve
immediately.
