I don't remember where I got this recipe but I tweaked it just a bit to my taste. It is a very delicious and flavorful dish that I decided to keep it in my recipe file. In short, it is a keeper! Hope you enjoy this dish , as much as we do!
1Season chicken breasts with salt and pepper and then dredge in flour, shaking off the excess flour. Set aside.
2Melt the 4 Tbsp butter in a large skillet over medium heat, saute the chicken until fully cooked & browned on both sides ( 170 to 175 degrees F)
Remove the chicken from the skillet and set aside.
3Prepare the sauce:
In the same skillet, melt the 2 Tbsp butter and add the sliced onions and stir until slightly caramelized. Then add in the sliced mushrooms, stir until lightly browned.
4Add the chicken broth and continue cooking until it boils, then reduce the heat.
Add a little hot broth to the slurry and mix it well to avoid lumps.
Pour the slurry mixture into the broth & mushrooms, stirring constantly. Continue cooking until the sauce bubbles & thickens.
5Add the heavy cream and stir to combine.
Stir in the cooking sherry and lemon juice.
Season with salt and pepper to taste, continue to simmer for 5 mins., stirring occasionally to avoid sticking to the pan.
6Place the chicken breast on a plate and pour the mushroom sauce over the top. Serve hot.