Chicken in Sour Cream & Mushroom Sauce

This is inspired by Julia Childs chicken with mushroom sauce which I blogged about here. I didn’t feel like taking the time to bake and go through the process to make the breasts more in her style. I think this is an acceptable substitute when you want to experience this tasty dish in less time.

Ingredients:

4 boneless skinless chicken breasts
1 lb sliced mushrooms
2 Tbls. finely chopped shallots
2 Tbls. Butter
½ cup very dry sherry
Fat Free Sour Cream, 3 heaping soup spoons full (can use regular or low fat sour cream too)
Olive Oil
Salt & Pepper

Directions:

Wash and pat dry the chicken breasts; season on both sides with salt and pepper.

Heat a nonstick skillet, drizzle olive oil in it. Sauté chicken breasts until completely cooked – approximately 6 minutes on both sides.

Remove chicken breasts from skillet to a plate; keep warm. Add butter to skillet; melt. Add shallots and saute for a couple of minutes. Add mushrooms and continue cooking until cooked.

Add sherry and cook until bubbling and alcohol has been cooked out. I light mine with a match to cook the alcohol out. Add the sour cream and stir until well combined and creamy.

Serve chicken breast with a generous serving of the mushroom cream sauce on top.

click here for printable recipe