Chicken Imperial

11 ingredients
5 steps

Ingredients

  • 4 large whole skinless chicken breasts, halved
  • 1/4 cup flour
  • 1/2 cup margarine
  • 1 lb small fresh mushrooms, quartered
  • 1 tablespoon onion, minced
  • 1 cup whipping cream
  • 1/4 cup dry sherry
  • 1 1/2 teaspoons salt
  • 1/8 teaspoon pepper
  • 1 tablespoon flour
  • 2 tablespoons water

Directions

  1. 1
    On waxed paper, coat chicken breasts with flour. Melt margarine/butter in 12-inch skillet over medium heat. When margarine is hot, cook chicken just until lightly browned on all sides. Remove chicken from pan and set aside.
  2. 2
    In remaining skillet drippings, over medium heat, cook mushrooms and onion 5-10 minutes, stirring frequently.
  3. 3
    Stir in cream, sherry, salt and pepper and stir to blend well. Return chicken to skillet. Reduce heat to VERY low. Cover and BARELY simmer 15-20 minutes or until chicken is fork-tender. Remove chicken to a warm platter and set aside.
  4. 4
    In a cup, blend 1 T flour with 2 T water. Gradually add to pan liquid stirring constantly. Cook until mixture is thickened.
  5. 5
    Spoon sauce over chicken breasts and serve.

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