Chicken In Sherry Cream
|Whole chicken breasts||2 , split|
|Butter/Margarine||1⁄8 Pound (1/4 Cup)|
|Sherry||1⁄2 Cup (8 tbs)|
|Mushrooms||1⁄4 Pound, sliced|
|Heavy cream||1⁄3 Cup (5.33 tbs)|
|Cooked boiling onion||12 Small, use hot (Fresh Or Canned)|
Bone and skin breasts and thighs; sprinkle with salt and pepper.
Melt 1/4 cup butter in a wide frying pan; add chicken and brown lightly on all sides.
Add sherry; simmer slowly, uncovered, for 15 minutes or until chicken is tender.
Meanwhile, in another pan, saute mushrooms in the 3 tablespoons butter; keep warm.
Remove chicken to a warm serving dish.
Add cream to pan juices and boil rapidly until reduced about one-third.
Blend some of the sauce with egg yolks; then stir into sauce; remove from heat.
Return chicken to sauce; add mushrooms and onions and reheat gently, stirring.