Chicken Breast with French Cream Sauce

Quick, no fuss. Good with rice pilaf, noodles, or dressing. Add a green vegetable, cranberry salad and hot rolls and you have a holiday meal.  This is delicious!!

               Chicken Breast With French Cream Sauce

  20      ounces  Chicken Breast -- pounded thin - 4 pieces

    2        tablespoons  Butter

  8        ounces  Fresh Mushrooms -- sliced

                        Sauce

   2        tablespoons  Sherry

  4        teaspoons  Onion -- minced

   ½      teaspoon  Dried Sage or Poultry Seasoning

  1        cup  Heavy Cream -- or half and half

  2        teaspoons  Lemon Juice

·         Pound out chicken breast pieces evenly to about 3/8" -1/2" thickness. Brown in butter on each side, add mushrooms and continue cooking until browned. Place chicken on platter or serving plates. Keep warm.

·         Add sherry, onion, and seasoning to mushrooms in pan; cook 1 minute. Add cream and cook and stir over low heat until heated through and thickened. Remove from heat and add lemon juice. Spoon over chicken. Garnish with parsley or a sprig of fresh thyme.
4 servings

*I cut and pound out the chicken breast pieces from a whole package when I bring them home, and freeze 2 each in quart freezer bags. This reduced the prep time when making a recipe and cuts the cleanup to one time.

Per Serving: 491 Calories; 39g Fat (71.4% calories from fat); 27g Protein; 8g Carbohydrate; 1g Dietary Fiber; 170mg Cholesterol; 155mg Sodium.  Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 5 1/2 Fat.