Sherry-Cream Sauce with Mushrooms
enough for 4 servings
NOTE: White wine, champagne, port, or Madeira can be substituted
for the sherry in this classic chicken sauté; in that case, the
mace should be omitted or replaced by a speck of
nutmeg.
2 medium shallots, minced
8 ounces thinly sliced mushrooms
1/8 cup sherry, preferably cream or amontillado
1/2 cup canned low-sodium chicken broth
1 cup heavy cream
2 tablespoons minced fresh parsley leaves
Pinch of ground maceSalt and ground black or white pepper1 small lemon wedge
Follow Master Recipe for Sautéed Chicken Breast Cutlets . Without discarding fat, set skillet over medium heat. Add shallots; sauté until softened, about 30 seconds. Increase heat to high, add mushrooms, sauté until soft and brown, 2 to 3 minutes. Add sherry; boil until sherry completely evaporates, about 1 minute. Add broth and cream; boil, stirring frequently, until sauce reduces to 1/3 cup and is thick enough to lightly coat a spoon, about 5 to 6 minutes. Add any accumulated chicken juices; reduce sauce to previous consistency. Stir in parsley and mace and season to taste with salt, pepper, and drops of lemon juice. Spoon sauce over chicken and serve immediately.