Sherried Mushroom Chicken Scaloppine

• 2 teaspoons olive oil
• 6 ounces common mushrooms, rinsed and quartered, or oyster mushrooms, rinsed and cut into bite-size pieces
• 2 tablespoons minced shallots
• 1/2 teaspoon dried thyme
• 1/2 cup dry sherry
• 1/4 cup fat-skimmed chicken broth
• 2 tablespoons whipping cream
• 1 tablespoon chopped parsley
• Salt and pepper

1. Keep basic chicken scaloppine warm in a 200u0b0 oven.
2. Add olive oil, mushrooms, shallots, and thyme to hot pan used to cook chicken (don't wash) and stir often over high heat until mushrooms are browned, 4 to 5 minutes. Spoon over chicken.
3. Add sherry, chicken broth, and cream to pan; stir until mixture is boiling. Boil, stirring occasionally, until juices are slightly reduced, 1 to 1 1/2 minutes. Spoon sauce over chicken. Sprinkle with parsley and salt and pepper to taste.

olive oil, common mushrooms, shallots, thyme, sherry, chicken broth, whipping cream, parsley, salt

Taken from www.myrecipes.com/recipe/sherried-mushroom-chicken-scaloppine (may not work)