Chicken in Creamy Dijon-Sherry Sauce
- 4 boneless skinless chicken breast halves
- 2 tablespoons (1/4 stick) butter
- 8 ounces button mushrooms, thinly sliced
- 1 medium onion, finely chopped
- 1 generous tablespoon green peppercorns in brine, drained
- 1 1/4 cups canned low-salt chicken broth
- 3/4 cup whipping cream
- 2 tablespoons dry Sherry
- 1 1/2 tablespoons Dijon mustard
- Season chicken with salt and pepper.
- Melt butter in heavy large skillet over medium heat.
- Add chicken and saute until just cooked through, about 4 minutes per side.
- Transfer chicken to plate.
- Add mushrooms, onion and peppercorns to skillet and saute until onion is tender, about 7 minutes.
- Add broth, cream, Sherry and mustard to skillet.
- Simmer until reduced to sauce consistency, scraping up browned bits, about 15 minutes.
- Return chicken and any accumulated juices to pan.
- Cook until chicken is just heated through, about 4 minutes longer.
chicken, butter, button mushrooms, onion, generous, chicken broth, whipping cream, sherry, mustard
Taken from www.epicurious.com/recipes/food/views/chicken-in-creamy-dijon-sherry-sauce-2392 (may not work)