Ingredients
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salt and pepper, to taste
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3 -4 boneless skinless chicken breasts, cut into 1/2 inch strips (about 2-2 1/2 lbs, I find that 3 breasts adequately feeds my family)
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1 tablespoon all-purpose flour
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2 tablespoons olive oil
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1 onion, halved lengthwise and sliced thin crosswise
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2 garlic cloves, minced
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3 tablespoons medium-dry sherry
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1 tablespoon fresh lemon juice
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1/3 cup cream
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1/2 cup chicken broth
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1 tablespoon minced fresh parsley leaves
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1/2 lb mushroom, sliced thin
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cooked noodles
Instructions
- Pat chicken dry and toss with flour and season to taste.
- In a large skillet, heat 1 tblsp of oil over high heat until hot but not smoking; brown chicken and transfer to a bowl.
- Heat remaining tblsp of oil until hot but not smoking and saute onions, garlic and mushrooms, stirring, for 2-3 minutes, or until golden.
- Add Sherry and lemon juice and deglaze skillet, stirring and scraping up brown bits.
- Stir in chicken, cream and broth. Taste and adjust seasoning.
- Bring to a boil and boil until thickened.
- Arrange noodles on a platter, spoon chicken and sauce over and sprinkle with parsley.