Serves 6
- Ingredients:
- 4 chicken breast halves – boneless, skinless
- 1/2 cup – flour
- 2 tspn – freshly ground black pepper
- 2 tspn – salt
- 3 TBSP – olive oil
- 3 TBSP – butter
- 1 bunch – green onions, sliced (greens and whites)
- 8 oz – mushrooms, sliced
- 1 cup – beef broth
- 1 cup – dry Sherry or dry Marsala
- 4 cloves – garlic, diced
Directions: Pound each breast half until approximately 1/4” to 3/8” thick. Cut in half (serving size. Salt and pepper both sides of each breast and add the remaining salt and pepper to the flour. Dredge each breast in the flour to coat.
In a large skillet at medium high heat, melt the butter and olive oil in equal portions (should be about 1/4” deep). Fry each chicken breast until browned and just cooked, approximately 2 to 3 minutes per side. Retain all juices in the pan and set chicken aside in bowl for later.
Add butter if necessary and sauté the mushrooms and green onions until tender. Add the diced garlic and sauté another 30 seconds.. Add remaining original flour (approximately 2 TBSP) and stir to coat, then add the broth and sherry. Bring to a boil for 2 minutes while stirring to thicken. Add the chicken to the mixture to reheat and warm the chicken. Remove from heat and serve.