I think chicken is the most versatile of all meats. This delectable recipe certainly bears that out. Served with rice or fresh egg noodles it is delicious, easy and elegant.
2 boneless chicken breasts
2 tablespoons olive oil
¼ cup inexpensive cream Sherry
2 cloves of crushed garlic
1 tablespoon Sweet and Hot brown Mustard
1 teaspoon Italian seasoning
1 tablespoon butter
1 tablespoon olive oil
½ pound small mushrooms, sliced
½ cup cream
Fresh parsley, chopped
Rinse the chicken breasts and pat dry. Put into a zip-lock bag. Put the next five ingredients into the jar of your blender and whir. Pour this into the zip-lock with the chicken breasts. Close the bag and massage the chicken for a bit. Then let it sit in the fridge for several hours or over night.
When ready to cook, heat the butter and oil in a heavy skillet. Remove the chicken from the bag and place in the skillet, skin side down and cook, turning once until it reaches your desired degree of doneness and is golden brown. The chicken is done when you cut into the thickest part with a sharp knife the meat is white and opaque instead of pinkish and translucent. Remove the chicken from the skillet and set on a plate to keep warm.
Add the mushrooms to the skillet. You may need to add a few more drops of olive oil. Gently sauté the mushrooms for 2 or 3 minuets, then remove from the pan and place with the chicken. Add any of the marinade that was left in the bag to the skillet and pour in the cream. Simmer, stirring until hot. Return the chicken and mushrooms and cook for another minute or two or until the chicken is hot through. Add some parsley and stir. Serve with rice or buttered egg noodles . Garnish with sprigs of fresh parsley.