Chicken Diane

By polledl

Ingredients

• 2 tablespoons (1/4 stick) butter
• 4 boneless, skinless chicken breast halves (about 5 ounces each)
• 1 package (8 ounces) sliced fresh mushrooms
• 2 tablespoons finely chopped onion
• 3 tablespoons dry sherry or chicken broth
• 1/4 cup chicken broth
• 1/4 cup whipping cream
• 1 teaspoon Worcestershire sauce
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Details

Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

1Melt the butter in a large nonstick skillet over medium-high heat. Add the chicken and cook until browned on each side, about 6 minutes. Transfer to a platter. Keep warm.
.2Add the mushrooms and onion to the skillet. Cook, stirring frequently, until tender, 4–6 minutes. Add the sherry. Cook until reduced by half, about 2 minutes longer.
.3Add the broth, cream, Worcestershire sauce, parsley, salt and pepper to the skillet. Cook until thickened slightly, 3–4 minutes.
.4Return the chicken to the skillet. Cook until the chicken is cooked through and juices run clear when pierced with a knife, about 2 minutes longer.
.5Transfer the chicken to serving plates. Spoon the sauce over the chicken and serve.
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