This is one of my favorite ways to serve a quick and easy pan fried chicken. It’s sweet, savory and elegant when need be.
PAN FRIED CHICKEN in SHERRY MUSHROOM CREAM SAUCE
4 skinless, boneless chicken breasts, flattened to 1/4 inch
1/4 cup WONDRA flour
3 + 1 tablespoons butter
1 LARGE clove garlic, FINELY minced
2 tablespoons FINELY sliced green onions
1 cup sliced mushrooms
2 cups heavy cream
1/4 cup dry sherry
FRESH ground sea salt and black pepper
1 tablespoon FRESH minced tarragon
1/4 teaspoon paprika
- Season chicken breasts with FRESH ground sea salt and black pepper.
- Dredge chicken breasts in flour.
- Heat 3 tablespoons butter in large skillet over medium high heat.
- Add chicken and sear 2-3 minutes per side.
- Remove chicken and keep warm.
- Add additional butter and when melted add, garlic, onions and mushrooms. Saute 2-3 minutes.
- Stir in cream and sherry until well blended. Simmer 10 minutes until reduced 25% and starting to thicken.
- Add paprika, tarragon and adjust seasonings to taste.
- Plate chicken, ladle sauce over and serve immediately.