----SHERRY CREAM SAUCE----
2 cup dry sherry
2 cup chicken stock
2 cup heavy cream
2 teaspoon lemon juice
1 salt and pepper
8 fresh morel mushrooms
----ROAST BREAST OF CHICKEN----
2 tablespoon vegetable oil
1 tablespoon unsalted butter
3 lb chicken breast halves,
1 boned (skin intact)
1 salt and pepper
1 hot cooked vegetables
Sherry Cream Sauce: In large nonreactive saucepan, boil sherry until reduced by 1/3. Whisk in chicken stock and cream. Boil gently until reduced to a creamy consistency, about 2 cups. Whisk in lemon juice and salt and pepper to taste. Stir in mushrooms. Cover and keep warm.
Roast Breast of Chicken: While sauce is reducing, preheat oven to 450ø. Heat oil and butter in large skillet over medium heat. Brown chicken breasts, skin side down in skillet for 8 minutes. Arrange chicken side up in 12x7x2" baking dish. Drizzle with pan juices. Season with salt and pepper. Bake at 450ø for 20 minutes until juices run clear. Arrange chicken breasts on 4 serving plates. Garnish with vegetables. Spoon warm sauce with mushrooms over all.
Source: Victoria Magazine; March 1994 Typed by Katherine Smith
