Chicken Scaloppini in Sherry & Red Wine Mushroom Sauce

Tired of the same old chicken dinners?
This one will change all that.

I know you'll love it.

I use sherry in several other chicken recipes.
 It gives it just the right smooth finish
that's quite different from using red or white
wine. I use dry, cocktail, or golden sherry.

Never use cooking sherry. You'll want to be
able to drink it as well. 

Pound the chicken breasts until an even thin
thickness; dredge in seasoned flour and saute'
in olive oil or butter until golden.

Remove to a platter and keep warm in the oven.

Add the mushrooms to the skillet.

Season with salt, pepper and thyme.

Brown on MH for about 4 minutes then 

add the garlic and cook another minute. 

Add the red wine and sherry; let simmer

until reduced by a third. 

 Remove from heay and add butter, 1 T

at a time, while whisking in to blend.

 Pour the mushroom sauce over

the chicken on the platter and serve.

Chicken Scaloppini in Red Wine Mushroom Sauce
1½ to 2 lbs boneless chicken breasts, 2 large halves
¼ C flour
3 T olive oil
salt and pepper
1 lb mushrooms, sliced
2 cloves garlic, chopped
Thyme sprigs or ½ t dried
½ C red wine
½ C sherry
3 T butter
Heat the oil in a large skillet.
Pound the chicken breasts to ¼" thickness and cut
in half. Put the flour in a shallow dish and season
with the salt and pepper. Coat the chicken breasts
in the flour and shake off excess.  Saute' in the
hot oil for about 4 minutes per side, until golden.
Remove to a platter and keep warm in a low oven.
Add the sliced mushrooms to the skillet and
season with salt, pepper and thyme. Brown on
MH for about 4 minutes then add the garlic;
cook another minute. Add the red wine and sherry
let simmer until reduced by a third.  Remove from
heat and add butter, 1 T at a time, while whisking
in to blend. Pour the sauce over the chicken; serve.
4 servings

Enjoy!

Links: Between Naps On the Porch

*adapted from The Chew