Sherry Mushroom Cream Sauce

Tuxedo Chicken With Bowtie Pasta in a Sherry Mushroom Cream Sauce
Contributed by Maureen

My friend Maureen, who is a fellow Food Network addict and a wonderful lady, sent this wonderful recipe. I can't wait to try it out! Maureen put the sauce over store-bought mushroom tortellini instead of chicken. She also used shallots instead of onions and used less than a tablespoon of flour to thicken the sauce. Thanks for the tips, Mo!

Ingredients

Chicken

8 oz. chicken tenderloins, appx. 8 pieces
1/2 cup seasoned flour
1 oz. olive oil

Sherry Mushroom Cream Sauce

1 oz. butter
1 clove garlic, minced
1/4 cup onion, diced
1/4 cup mushrooms, sliced
1/4 cup chicken stock
1/2 cup heavy cream
2 oz. sherry cooking wine

Directions
Chicken

1. Preheat skillet over medium high heat; add olive oil.

2. Dredge chicken through flour. Sauté until browned on each side.

3. Lower heat and cook chicken appx. 3-4 minutes or until no longer pink in the middle. 140° internal temperature.

Sherry Mushroom Cream Sauce

1. Preheat skillet to medium heat. Add butter and sauté with garlic onion and mushrooms for appx. two minutes or until tender.

2. Add chicken stock, cream, and Sherry and reduce until slightly thickened, season with salt, pepper and garlic to taste.

3. Place chicken atop bowtie pasta. Place sauce atop your dish. Garnish with chopped parsley.

Yield: 2 servings