Ingredients
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salt and pepper (to taste)
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1/2 cup all-purpose flour (to bread as needed)
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3 tablespoons butter
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1 (10 ounce) package white mushrooms, sliced
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1/4 cup red onion, finely minced
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1/2 cup sweet sherry
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1 cup prepared beef gravy (use mix or your favorite recipe)
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2 tablespoons fresh chives, minced
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1 garlic clove, minced
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3/4 lb boneless skinless chicken breast (cut into thin 3-inch medallions)
Instructions
- Season the chicken with salt and pepper, and dust with flour. Shake off any excess.
- Heat the half butter in a large skillet on medium-high until it stops bubbling.
- Add the chicken and cook for about 1 minute on each side until light golden.
- Transfer the chicken to a plate and keep warm.
- Without cleaning the pan (unless you prefer to do so, but not cleaning will add extra flavor to sauce) add the remaining butter, and heat on medium-high until it stops bubbling.
- Add the mushrooms, onion, and garlic. Sauté until the water released from the mushrooms evaporates.
- Remove pan from fire.
- Add half of the sherry, return to fire and boil for 1 minute.
- Add the gravy, and bring to a simmer.
- Return the chicken to the skillet along with the remaining sherry and the chives.
- Cook for about 3 minutes to heat through and serve.