Sherried Chicken and Mushrooms

• 4 chicken breasts
• 2 shallots, chopped
• 1 12 cups sliced fresh white mushrooms or 1 12 cups brown button mushrooms
• 12 cup butter
• 3 tablespoons flour
• 14 cup dry sherry
• 1 -2 cup chicken broth
• salt
• pepper

1. In a deep skillet over medium heat brown chicken breast in 1/2 stick butter until golden brow.
2. Remove chicken from skillet to plate and keep warm with foil.
3. Add additonal butter and sautee' shallots and mushrooms until shallots are translucent and mushrooms tender.
4. Sprinkle flour evenly over shallots and mushrooms mix and cook over medium heat until bubbly and slightly thickened.
5. Add 1/2 cup chicken broth and sherry and mix well with mushroom mixture let cook 5 minute.
6. Add chicken back into skillet and add more chicken broth until liquid comes up the sides of the breasts- don't completely cover with liquid.
7. Cover and let simmer on med-low heat until chicken is very tender about 30 minute.
8. Don't let chicken dry out!
9. If needed add more chicken broth if needed.
10. Remove chicken and stir sauce to scrap up bits on bottom.
11. Salt and pepper to taste,sauce should be slightly thicken enough to coat the back of a spoon.
12. Serve chicken and sauce over mashed potatoes.
13. Yummy!

chicken breasts, shallots, white mushrooms, butter, flour, sherry, chicken broth, salt, pepper

Taken from www.food.com/recipe/sherried-chicken-and-mushrooms-191397 (may not work)