Sheeerry! Sherry Chicken, Sheeerry!

I was experimenting in the kitchen again.  Trying to make a new chicken dish for the family.  I had chicken cutlets to use, but what was I going to do with them.  I didn't want the old standby breaded and fried, or Chicken Parmesan.  Into the cabinets I went, searching for ingredients - flour, butter, olive oil, portobello mushrooms, and wow there was real sherry in the cabinet, so I took that out.  I didn't have Marsala, or this would be called Chicken Marsala. Now throw these all together and you get an elegant looking, and tasting, new dish, by yours truly, that I am calling Chicken Sherry.  It is elegant enough for a "company is coming to dinner" meal. This is how I made it, recipe below.

I used thinly sliced chicken cutlets, dredged them in flour, salt, pepper and a little oregano.  My dry sherry - was made from grapes with a hint of roasted nut flavor,  it's a before or after dinner drink, AKA - Aperitif.

Added olive oil and butter to my pan.

 Get those cutlets going in the pan until nicely browned on both sides.  Then add the mushrooms and the sherry.

 And Voila!  Chicken Sherry

CHICKEN SHERRY

INGREDIENTS

4 thinly sliced chicken cutlets

1/3 cup of flour

1/2 teaspoon of kosher salt

1/4 teaspoon of ground black pepper

1/4 teaspoon of oregano

3 tablespoons of butter

3 tablespoons of olive oil

1 8oz. package of portobello mushrooms, sliced

1/2 cup of dry sherry

DIRECTIONS

Rinse and lightly pat dry the chicken cutlets.  They should be a little moist so the flour sticks, but not soaking wet. Into a shallow bowl or plate, add the flour, salt, pepper and oregano and mix together.  Flour the chicken on both sides, patting so the flour sticks, transfer them to another plate as you are flouring them.  Heat a large frying pan on medium high heat. Add the butter and the olive oil. When the butter is melted, swirl the pan lightly to combine the oil with the butter.  Before adding the cutlets to the pan, sprinkle them again with some of the remaining flour. Add the chicken cutlets to the pan, and cook for about 3 - 4 minutes on each side until lightly browned.  Add the mushrooms and cook until they are lightly browned.  Turn the heat off and add the sherry (you don't want any flames!).  After adding the sherry, turn heat back on to medium.  Let all the ingredients combine, and let the sauce thicken slightly, about 3-4 minutes. Transfer the chicken to a plate, top with the mushrooms, then pour the sauce over the both.

Serves 4.