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Sherried Mushroom Chicken Scaloppine

Yield Makes 4 servings
Wine pairing: A robust, dry, rich sherry.Prep and cook time: About 20 minutes

Ingredients

  • Basic chicken scaloppine
  • 2 teaspoons olive oil
  • 6 ounces common mushrooms, rinsed and quartered, or oyster mushrooms, rinsed and cut into bite-size pieces
  • 2 tablespoons minced shallots
  • 1/2 teaspoon dried thyme
  • 1/2 cup dry sherry
  • 1/4 cup fat-skimmed chicken broth
  • 2 tablespoons whipping cream
  • 1 tablespoon chopped parsley
  • Salt and pepper

Nutrition Information

  • calories 349
  • caloriesfromfat 28 %
  • protein 36 g
  • fat 11 g
  • satfat 2.8 g
  • carbohydrate 16 g
  • fiber 1.1 g
  • sodium 105 mg
  • cholesterol 91 mg

How to Make It

  1. Keep basic chicken scaloppine warm in a 200° oven.

  2. Add olive oil, mushrooms, shallots, and thyme to hot pan used to cook chicken (don't wash) and stir often over high heat until mushrooms are browned, 4 to 5 minutes. Spoon over chicken.

  3. Add sherry, chicken broth, and cream to pan; stir until mixture is boiling. Boil, stirring occasionally, until juices are slightly reduced, 1 to 1 1/2 minutes. Spoon sauce over chicken. Sprinkle with parsley and salt and pepper to taste.