Sauteed Chicken Breasts with Sherry-Cream Sauce with Mushrooms

Name: Sauteed Chicken Breasts with Sherry-Cream Sauce with Mushrooms
Yield: Serves 4
Ingredients: 4 , boneless, skinless chicken breasts (about 1 1/2 pounds), rinsed and dried thoroughly; 1/4 cup, unbleached all-purpose flour; 1 1/2 tablespoons, unsalted butter; 1 1/2 tablespoons, vegetable oil; 2 , scallions or shallots, minced (about 1/4 cup); 8 ounces, mushrooms, sliced thin (about 2 1/2 cups); 1/3 cup, sherry, preferably cream or Amontillado; 1/2 cup, low-sodium chicken broth or chicken stock; 1 cup, heavy cream; 2 tablespoons, minced fresh parsley leaves; pinch, mace (ground); , Salt and ground black pepper or white pepper; 1 piece, lemon

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Appears in Cook's Illustrated September/October 1993

Main Courses

Chicken

Weeknight

SERVES4

TIME50 minutes

WHY THIS RECIPE WORKS

Our ideal sautéed chicken breast recipe would have to produce chicken with a nicely browned exterior and a tender, juicy interior. Although there are several keys to sautéing boneless chicken breasts correctly, one element was paramount for...

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