Sherry and Mushroom Chicken Scaloppine

As I’m writing this post my mouth is watering. This dish for the elitist in you was found from the pages of Sunset magazine and is perfect for this time of year and my husband devoured it when I made it.  The sauce is like putting on exquisite jewelry with the little black dress you’ve been bored with. Voila! A new you!

Same here with this chicken. Just when you were tiring of the same ol’ same ol’ this lovely girl will change your mind and make you wish you could eat this every day.  But don’t do it. Save it for Sunday dinners or special occasions. Sure she’s easy to make, but she’s not one of those loose girls you gossiped about in high school. She’s really more high brow than that and she’s just been misunderstood all this time.

Or that’s what she wants you to think. (wink)

PREP AND COOK TIME: About 20 minutes

MAKES: 4 servings

Basic chicken scaloppine (you can find it here)

2 tsp. olive oil

6 oz. portobello mushrooms or similar

2 Tbs. minced shallots

1/2 tsp. dried thyme

1/2 cup dry sherry

1/4 cup fat-skimmed chicken broth (I use no-added-sodium chicken broth)

2 Tbs. whipping cream

1 Tbs. chopped parsley

Salt and pepper to taste

1. Keep basic chicken scaloppine warm in a 200-degree oven.
2. Add olive oil, mushrooms, shallots, and thyme to pan used to cook chicken (don’t wash the pan) and stir often over high heat until mushrooms are browned, 4 to 5 minutes. Spoon over chicken.
3. Add sherry, chicken broth, and cream to pain; stir until mixture is boiling. Boil, stirring occasionally, until juices are slightly reduced, 1 to 1 1/2 minutes. Sprinkle with parsley and salt and pepper to taste.

Per serving: 349 calories; 28% (99 cal) from fat; 39 G protein, 11 G fat (2.8 G sat); 16 G carbs (1.1 G fiber); 105 MG sodium; 91 MG cholesterol