Shelly's Recipe

CHICKEN ROMANOFF

Category: Chicken

C1 1/2 lbs chicken fillets (cutlets)
1 tbsp butter
Salt and pepper, to taste
1/8 tsp rosemary and thyme
1 onion, chopped
1/2 lbs mushrooms, sliced
1/4 cup dry sherry, or other white wine
2 tsp cornstarch
2 tbsp water
1 cup sour cream
3 tbsp grated Romano cheese
3 tbsp nipped fresh parsley
1 tsp paprika
Additional grated Romano cheese, for garnish

Slice the chicken into strips. Melt the butter in a nonstick skillet over medium heat. Add the chicken and season with salt and pepper. Cook, stirring, for 3 minutes, then add the onion, mushrooms, rosemary and thyme. Cook, stirring, for 2 minutes.

Add the sherry and cover. Cook, stirring, for another 4 minutes. Stir the cornstarch into the cold water until smooth and add to the uncovered skillet. Cook, stirring rapidly, until the sauce thickens. Add the sour cream and Romano cheese and stir just until heated through but do not boil. Serve the chicken and sauce sprinkled with Romano cheese, parsley and paprika, if desired. May be served over hot cooked rice.