YieldsMakes 4 servings
Wine pairing: A robust, dry, rich sherry.

Prep and cook time: About 20 minutes

How to Make It

Step 1
1

Keep basic chicken scaloppine warm in a 200° oven.

Step 2
2

Add olive oil, mushrooms, shallots, and thyme to hot pan used to cook chicken (don't wash) and stir often over high heat until mushrooms are browned, 4 to 5 minutes. Spoon over chicken.

Step 3
3

Add sherry, chicken broth, and cream to pan; stir until mixture is boiling. Boil, stirring occasionally, until juices are slightly reduced, 1 to 1 1/2 minutes. Spoon sauce over chicken. Sprinkle with parsley and salt and pepper to taste.

Ingredients

 2 teaspoons olive oil
 6 ounces common mushrooms, rinsed and quartered, or oyster mushrooms, rinsed and cut into bite-size pieces
 2 tablespoons minced shallots
 1/2 teaspoon dried thyme
 1/2 cup dry sherry
 1/4 cup fat-skimmed chicken broth
 2 tablespoons whipping cream
 1 tablespoon chopped parsley
  Salt and pepper

Directions

Step 1
1

Keep basic chicken scaloppine warm in a 200° oven.

Step 2
2

Add olive oil, mushrooms, shallots, and thyme to hot pan used to cook chicken (don't wash) and stir often over high heat until mushrooms are browned, 4 to 5 minutes. Spoon over chicken.

Step 3
3

Add sherry, chicken broth, and cream to pan; stir until mixture is boiling. Boil, stirring occasionally, until juices are slightly reduced, 1 to 1 1/2 minutes. Spoon sauce over chicken. Sprinkle with parsley and salt and pepper to taste.

Sherried Mushroom Chicken Scaloppine
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