Ingredients
-
8 Chicken Breastboneless, skinless
-
2 oz Canola Oil
-
Flour
-
2 tbsp Butterlightly salted
-
2 Shallotspeeled and finely chopped
-
1 oz Prosciuttothinly sliced and chopped into 1/4 inch pieces
-
2 oz Mushroomsporcini or cepe
-
4 oz Sherrygolden
-
1/4 tsp Salt
-
1/4 tsp Black Pepper
-
6 oz Heavy Cream
-
1 oz Sun-dried Tomatoespacked in oil, chopped
-
3 tbsp Parmesan Cheesegrated
-
for garnish Parsleychopped
Directions
Steps
|
1
Done
|
Dredge chicken breasts in flour; shake off excess. |
|
2
Done
|
Heat vegetable oil in a skillet large enough to hold all the chicken. Once the oil begins to smoke, place the chicken in the pan and sear for two minutes on each side. Remove chicken from pan. |
|
3
Done
|
Drain excess oil. Add butter to the pan and return to stove. When butter is melted, add shallots, prosciutto, and reconstituted porcini or cepe mushrooms. Sauté until items start to brown. |
|
4
Done
|
Once browned, add sherry, salt, pepper, heavy cream, and chicken. Bring to a boil, then cover and simmer for 6-8 minutes, turning chicken once. |
|
5
Done
|
Uncover the pan and check the chicken for doneness. The sauce should be thick enough to coat the back of a spoon. If not, continue cooking uncovered until desired consistency. |
|
6
Done
|
When proper consistency is reached, add sun-dried tomatoes and Parmesan cheese. Incorporate them into the sauce and simmer for one minute. |
|
7
Done
|
Transfer chicken to a serving platter. Cover with sauce, garnish with chopped parsley, and serve immediately. |
