Chicken In Oyster Sauce
|Sliced mushrooms||1 Cup (16 tbs)|
|Shallots||3 , chopped|
|Chicken breast halves||2 , skinned, boned and cut into 1/4 inch slices|
|Oysters||4 , chopped (Fresh Or Canned, Reserve Liquor)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Dried dill weed||1⁄4 Teaspoon (Or To Taste)|
|Ground pepper||To Taste|
|Thinly sliced sourdough rounds||4 , toasted|
Melt 2 tablespoons butter in large skillet over medium-high heat.
Add mushrooms and shallots and saute until tender, about 8 minutes.
Transfer to platter and set aside.
Melt remaining 1 tablespoon butter in same skillet.
Add chicken and saute, turning frequently, until just cooked, about 4 minutes.
Add to mushrooms and shallots.
Pour oyster liquor into skillet, scraping up any browned bits.
Cook until reduced by 1/4.
Add oysters and sour cream and whisk until well blended.
Reduce heat to low and simmer for 3 to 5 minutes.
Stir in dillweed and salt and pepper.
Return chicken, shallots and mushrooms to skillet and cook until heated through, about 2 minutes; do not boil.