Sauteed Chicken Breasts with Sherry-Cream Sauce with Mushrooms

Name: Sauteed Chicken Breasts with Sherry-Cream Sauce with Mushrooms
Ingredients: 4 , boneless, skinless chicken breasts (about 1 1/2 pounds), rinsed and dried thoroughly; 1/4 cup, unbleached all-purpose flour; 1 1/2 tablespoons, unsalted butter; 1 1/2 tablespoons, vegetable oil; 2 , scallions or shallots, minced (about 1/4 cup); 8 ounces, mushrooms, sliced thin (about 2 1/2 cups); 1/3 cup, sherry, preferably cream or Amontillado; 1/2 cup, low-sodium chicken broth or chicken stock; 1 cup, heavy cream; 2 tablespoons, minced fresh parsley leaves; pinch, mace (ground); , Salt and ground black pepper or white pepper; 1 piece, lemon

Main Courses
Chicken
Weeknight

Appears in Cook's Illustrated September/October 1993

High heat, perfect timing, and the right amount of oil and butter yield juicy and tender boneless breasts.

SERVES 4

TIME 50 minutes

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