• For the chicken:
  • 6 boneless, skinless chicken breast halves
  • 1/2 cup golden sherry
  • 3/4 cup dry bread crumbs
  • 3/4 teaspoon dried thyme
  • 2 tablespoons butter, melted
  • For the sauce:
  • 2 tablespoons butter
  • 8 oz mushrooms, sliced
  • 1/4 cup shallots, finely chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 clove of garlic, minced
  • 4 tablespoons flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 can of chicken broth (14.5 oz)
  • 1/2 cup golden sherry
  • 1/2 cup sour cream
  1. In the refrigerator, marinate chicken breasts in 1/2 cup of sherry. After 30 minutes, remove chicken. Discard the sherry.
  2. In a large plate, combine bread crumbs and thyme. Dredge chicken breasts in the bread crumb mixture.
  3. Place chicken breasts on a large baking pan and drizzle with melted butter. Bake in a non-preheated conventional oven at 375 degrees for 30 minutes.
  4. While the chicken is baking, start the sauce by melting 2 tablespoons butter in a skillet at medium high heat. Add the mushrooms and saute until they are soft. Remove the mushrooms to a bowl.
  5. In the same skills, add the shallots, parsley, and garlic. Saute for a minute, but don't let the garlic get too brown. Stir in the flour, salt, and nutmeg to form a roux (or in other words, a paste)
  6. Take two tablespoons of this roux and place in a large cup. Pour in the can of chicken broth and stir until smooth. Add this mixture back into the skillet and stir constantly for 3 to 5 minutes, until thickened.
  7. Remove skillet from heat. Stir in the sherry and sour cream.
  8. After the chicken has baked for 30 minutes, remove from oven. Spoon sauteed mushrooms over each chicken breast. Cover with the sherry mushroom sauce and bake for an additional 15 minutes, or until the chicken is done