Chicken Recipes

CHICKEN WITH MUSHROOMS

Serve on a dish surrounded with nutty brown rice or tagliatelle verde. White wine or brandy may be used to deglaze the pan in place of sherry.

INGREDIENTS
4 large chicken breasts, boned and skinned
3 tablespoons olive oil
I onion, thinly sliced
1 garlic clove, crushed
3 cups button mushrooms, quartered
2 tablespoons sherry
1 tablespoon lemon juice
1/3 cup light cream
salt and black pepper

SERVES 4

1. Divide the chicken breasts into two natural fillets. Place each between two sheets of plastic wrap and flatten to a thickness of 1/4 inch with a rolling pin. Cut into 1-inch diagonal strips.

2. Heat 2 tablespoons of the oil in a large frying pan and cook the onion and crushed garlic slowly until tender.

3. Add the mushrooms and cook them for another 5 minutes. Remove and keep warm.

4. Increase the heat. Add the remaining oil and fry the chicken very quickly, in small batches, for 3—4 minutes, until lightly colored. Season each batch with a little salt and freshly ground black pepper. Remove and keep warm on a plate while frying the rest of the chicken.

5. Add the sherry and lemon juice to the pan and quickly return the chicken, onions, garlic and mushrooms, stirring to coat.

6. Stir in the cream and bring to a boil. Adjust the seasoning to taste. Serve immediately.