Split the chicken breast in half and then cut each half into two pieces, so you have a total of four pieces of chicken.
Combine the flour, herbs, salt and pepper and dredge the chicken pieces in that. Allow to dry on a rack while you are heating up the pan.
Heat a deep heavy pan and add the butter and olive oil. Add the chicken and brown on both sides. Remove from the heat, and keep covered. Keep the oil/butter in the pan.
Add the shallots, and saute until they are translucent, then add the mushrooms. Add the sherry, and saute the mushrooms until they are a litle browned.
Place the chicken back in the pan, and add the chicken stock and wine. Cover and reduce the heat. Cook for about a half an hour.
Remove the chicken from the pan and cover to keep warm. Turn up the heat and let the liquid reduce by half, then add the cream and let that reduce as well until you have a nice sauce.
Serve the sauce with the chicken pieces.
If you cannot find large chicken breasts, then get two, or you can substitute 4 to 6 chicken thighs as well.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (168g)|
|Recipe Makes: 4|
|Calories from Fat: 172 (54%)|
|Amt Per Serving||% DV|
|Total Fat 19.1g||25 %|
|Saturated Fat 10g||50 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 76.2mg||23 %|
|Sodium 557.6mg||19 %|
|Potassium 273.9mg||7 %|
|Total Carbohydrate 19.4g||6 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 18.5g|
|Protein 12.8g||18 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 319
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.