It sounds complicated and fancy, but it isn’t. The beauty part of this recipe is its simple elegance. Prep time for this is about 30 minutes, give or take.
Ingredients (for 4 servings):
2 boneless chicken breasts, split
1 Tbsp butter
1 Tbsp Olive Oil
1/2 lb sliced mushrooms
2 Tbsp lemon juice
1/3 cup Sherry
1 Tbsp Tarragon
Salt & Pepper to taste
1/2 cup sour cream
1 cup shredded or 2 slices of swiss cheese
1. Place sliced mushrooms in a bowl and season with tarragon.
2. Marinate the mushrooms in the lemon juice and set aside.
3. Rinse, pat dry and season chicken breasts with salt, peppers and tarragon.
4. Heat deep skillet with butter and oil.
5. Brown chicken breasts for about 5 minutes.
6. Add sherry to pan and cook chicken breasts, turning frequently to infuse the sherry in the meat, cooking 5 more minutes.
7. Remove chicken to a warm platter and cover.
8. Turn heat to high to bring juices to a boil.
9. Add mushrooms and lemon juice, cooking down to a reduction of 1/4 cup.
10. Add the sour cream, boiling over high heat until thickened and reduced.
11. Return chicken to pan and reheat on simmer until warmed through.
12. Add cheese over the chicken pieces, covering pan to gently melt the cheese.
This dish goes good with wild and brown rice (I make something called Special Rice; recipe is in One The Side), and a nice kale salad.