Chicken Breasts in a White Wine Sherry Cream Sauce

3 boneless skinless chicken breasts

2 tablespoons extra virgin olive oil

1/2 cup onion, finely chopped

1 garlic clove, minced

1/4 cup fresh mushrooms, sliced (omit mushrooms if you don’t love ‘em)

2 tablespoons butter (salted or unsalted, your call)

2 tablespoons white wine

2 tablespoons sherry

1 dash Worcestershire sauce

¾ cup cream (heavy or light)

Sea salt and freshly ground black pepper

1 pinch dried basil

1 teaspoon fresh parsley, finely chopped (1/2 teaspoon dry if you don’t have fresh)

Parsley for garnish, coarsely chopped

Add onion, garlic, mushrooms, and butter and saute about 4-5 minutes 4 Minutes until onions start to become translucent.

Add wine, sherry and Worcestershire sauce and cook an additional 2 minutes 2 Minutes .

Lower heat and add cream, salt, pepper, basil, and parsley. Tip: If the heat is too high it will cause the cream to curdle.

Lightly brown both sides of chicken in olive oil. Pour sauce over the chicken and simmer on low 20-25 minutes 20 Minutes until done. Internal temperature 165 degrees F or juices run clear when chicken is sliced.

Remove chicken and slice. Pour warm sauce overtop and serve to your love garnished with parsley.

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Chicken Breasts in a White Wine Sherry Cream Sauce

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