Very good recipe, easy to prepare and tasty!

i tried this last night also with boneless breasts and it came out wonderfully. I will definately make this again, and am going to substitute the chicken broth for beef and try this over steak tomorrow. YUM!

I used boneless chicken breasts without a problem- in fact, it might have been better since it could be breaded and cut without a problem. It took me much longer to reduce the mushrooms than the ten minutes- but I was working with a fairly small pan. I ended up using some cooking sherry rather than the brandy and was very pleased with the results- the sweetness of the sherry nicely complimented the onions and mushrooms. I would recommend having everything chopped and sliced beforehand- I ended up slicing 3 mushrooms, running to the stove for a quick stir, then running back to slice and chop. Anyway, a very easy recipe, very tasty, has lots of elbowroom for error. And it is a simple, elegant dish. I even was able to use it to taste up some leftover mashed potatoes! Also used fresh sage rather than dried. It came out nicely but I recommend if you use fresh, use more and make sure to chop it finely.I also used a vidalia onion rather than a spanish onion- again, a slightly sweeter variety, but otherwise pretty much exactly the same.

[I posted this recipe.]