Portabella Chicken With Creamy Rosemary Sauce

By JJCR

Ingredients

• 1 lb. boneless skinless chicken breasts
• 2 tbsp. extra virgin olive oil
• 2 large portabella mushroom caps, stems removed
• 2 tbsp. butter
• 2 garlic cloves, minced
• 2 tbsp. onions, very finely diced
• 2 tbsp. fresh rosemary, minced
• 6 tbsp. dry sherry, sub.
• 1 cup heavy cream
• 2 tbsp. chopped fresh parsley
• 1/2 tsp. fresh ground black pepper

Preparation

Step 1

1. Trim fat and sinew from chicken breasts; pound to 1/2 inch thicknes.

2. Heat 2 tbsp. olive oil in large saute pan; cook chicken breasts about 5-6 minutes per side, or until nicely browned and cooked through; set aside and keep warm.

3. Slice mushrooms into pieces about 3/8 in. thick; have ready to saute.

4. Add mushrooms and cook until mushrooms become tender, 5 minutes or so, adding a little more butter if necessary; add rosemary just as mushrooms are becoming done.

5. Stir in dry sherry and cook for 30 seconds or so, stirring up any bits from bottom of pan; add the cream, half the parsley, the black pepper, and cook for 30 to 45 seconds more, until warmed through.

6. Note: this sauce has sliced mushrooms in it, but if you prefer a creaier sauce, simply use a hand blender and puree the sauce in the pan and strain if desired, or pour it carefully into a blender and do the same.

7. To serve, place chicken on serving plate and spoon creamy rosemary sauce over chicken.


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