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Ingredients
4 boned, skinned chicken breast halves
1/2 tbsp vegetable oil
1 tbsp butter or margarine
12 small shallots, halved
8 oz mushrooms, sliced
1 tbsp all-purpose flour
1/4 c dry white wine
2/3 c chicken stock
2/3 c whipping cream
1 tbsp chopped fresh chervil or parsley
juice of 1/2 lemon
salt and pepper
Method
Cut each chicken breast half into 4 pieces. In a skillet, heat oil and butter. Add chicken and cook over high heat until golden. Remove from skillet and set aside.
Add shallots to skillet. Cook 3 to 4 minutes until starting to turn golden. Add mushrooms and cook 2 minutes.
Sprinkle flour over mushrooms and cook 1 minute. Gradually stir in white wine and chicken stock. Bring to a boil, stirring, and cook 2 minutes until sauce thickens slightly.
Return chicken and any juices to skillet. Add whipping cream and simmer 10 to 12 minutes until chicken is tender. Do not boil.
Add chervil or parsley, lemon juice, salt and pepper. Serve hot.
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