Ingredients
- 8 Chicken Breast (boneless, skinless)
- 2 oz Canola Oil
- Flour
- 2 tbsp Butter (lightly salted)
- 2 Shallots (peeled and finely chopped)
- 1 oz Prosciutto (thinly sliced and chopped into 1/4 inch pieces)
- 2 oz Mushrooms (porcini or cepe)
- 4 oz Sherry (golden)
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 6 oz Heavy Cream
- 1 oz Sun-dried Tomatoes (packed in oil, chopped)
- 3 tbsp Parmesan Cheese (grated)
- Parsley (for garnish, chopped)
Step by Step Instructions
Step 1:
Dredge chicken breasts in flour; shake off excess.
Step 2:
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.
Step 3:
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.
Step 4:
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.
Step 5:
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.
Step 6:
When proper consistency is reached, add sun-dried tomatoes and Parmesan cheese. Incorporate them into the sauce and simmer for one minute.
Step 7:
Transfer chicken to a serving platter. Cover with sauce, garnish with chopped parsley, and serve immediately.
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