Shelly's Recipe

CHICKEN BREAST WITH CREAMY MUSHROOM SAUCE

Category: Chicken

1 lb boneless, skinless chicken breasts, trimmed
2 tbsp olive oil
2 large Portobello mushrooms, stems removed and sliced about 3/8 inch thickness
2 tbsp butter
2 clove garlic, minced
2 tbsp onions, finely diced
2 tbsp minced fresh rosemary
6 tbsp dry sherry
1 cup heavy cream
2 tbsp chopped fresh parsley
1 pinch Nutmeg ground
1/2 tsp pepper
Cooked rice or orzo

Pound chicken to about 1/2 inch thickness. Heat oil in a skillet and brown chicken on each side about 5-6 minutes. Remove from pan and keep warm.

Heat butter in pan and add onion. Cook 1 minute, then add garlic and cook 1-2 minutes or until onions are translucent. Add mushrooms and cook until tender. Add rosemary and stir in sherry. Cook about 30 seconds. Add cream, 1/2 the parsley, nutmeg, pepper and cook 1 minutes or until thoroughly heated through. Serve sauce over chicken and sprinkle with remaining parsley. Serve with rice or orzo Serves 4