Chicken Breasts In Sherried Tomato Cream

• 2 lbs whole boneless chicken breasts
• 1 dash salt
• 1 dash pepper
• 1 dash pumpkin pie spice
• 1 1/2 tablespoons butter
• 1/2 cup onion, chopped fine
• 1 pint mushroom, sliced (approx. 8 - 10 oz)
• 1/8 cup parsley, chopped
• 1/2 tablespoon dried basil leaves
• 2/3 cup dry sherry
• 3 teaspoons dijon-style mustard
• 2 plum tomatoes (peeled, seeded and chopped)
• 3/4 cup whipping cream

1. Sprinkle chicken breasts lightly on all sides with salt, pepper and pumpkin pie spice. Brown lightly in heated butter in a large frying pan. As you turn the chicken to brown the second side add onions and mushrooms around the edges.
2. Sprinkle chicken evenly with parsley and basil. Pour in sherry. Bring to boil. Cover. Reduuce heat and simmer just until thinckest part of chicken is white when tested with a knife (approx. 20 minutes). Transfer chicken to a warm serving dish and keep warm.
3. Smoothly stir mustard into liquid in pan. Add tomato and cream. Bring to boil. Cook, stirring occasionally until liquid is shiny, reduced, and slightly thickened. Taste. Add salt if needed. Pour sauce over chicken.
4. Enjoy!

chicken breasts, salt, pepper, pumpkin pie spice, butter, onion, mushroom, parsley, basil, dry sherry, mustard, tomatoes, whipping cream

Taken from www.food.com/recipe/chicken-breasts-in-sherried-tomato-cream-410051 (may not work)