1 T. butter
2 chicken breasts, halved, boned, skinned
2 T. butter
1 small onion, minced
2 large garlic cloves, minced
1 t. each fresh rosemary and sage, minced
2 cups mushrooms, chopped
1/4 cup dry sherry
2 T. flour
1 cup milk
2 T. Dijon mustard Salt, pepper, nutmeg, to taste
|Preparation - Directions:
Preheat oven to 350°. Melt the one tablespoon butter in a large frying pan over medium heat. Lightly brown chicken breasts; set aside in an ovenproof serving dish.
Melt the 2 tablespoons butter in same frying pan (do not drain frying pan after browning chicken). Saute onion, garlic, rosemary and sage until onion and garlic are soft., but not browned. Add mushrooms and wine and cook over medium-high heat until mushrooms are soft and most of the moisture has evaporated.
Thoroughly incorporate flour and add milk all at once, stirring constantly. Reduce heat to low and cook until thickened. Add cream if mixture becomes too thick.
Add mustard. Taste and add salt, pepper and nutmeg to taste. Pour sauce over chicken, cover and bake 20 minutes. Uncover and bake until chicken is tender and cooked throughout, about 10 minutes more. Serve immediately.