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Breast Of Chicken With Sherry Cream Sauce

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BREAST OF CHICKEN WITH SHERRY CREAM SAUCE
 Categories: Poultry, Drinks
      Yield: 4 Servings
 
MMMMM---------------------SHERRY CREAM SAUCE--------------------------
      2 c  Dry Sherry
      2 c  Chicken Stock
      2 c  Heavy Cream
      2 ts Lemon Juice
           Salt and Pepper
      8    Fresh Morel Mushrooms

MMMMM------------------ROAST BREAST OF CHICKEN-----------------------
      2 tb Vegetable Oil
      1 tb Unsalted Butter
      3 lb Chicken Breast Halves,
           Boned (skin intact)
           Salt and Pepper
           Hot Cooked Vegetables
 
  Sherry Cream Sauce: In large nonreactive saucepan, boil sherry until
  reduced by 1/3. Whisk in chicken stock and cream. Boil gently until
  reduced to a creamy consistency, about 2 cups. Whisk in lemon juice
  and salt and pepper to taste. Stir in mushrooms. Cover and keep warm.
  
  Roast Breast of Chicken: While sauce is reducing, preheat oven to
  450ø. Heat oil and butter in large skillet over medium heat. Brown
  chicken breasts, skin side down in skillet for 8 minutes. Arrange
  chicken side up in 12x7x2" baking dish. Drizzle with pan juices.
  Season with salt and pepper. Bake at 450ø for 20 minutes until juices
  run clear. Arrange chicken breasts on 4 serving plates. Garnish with
  vegetables. Spoon warm sauce with mushrooms over all.
  
  Source: Victoria Magazine; March 1994 Typed by Katherine Smith
 
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