Sherried Mushroom Chicken Scaloppine

Ingredients

• 4 servings basic chicken scaloppine 
• 0.5 teaspoon thyme leaves dried
• 0.5 cup cooking sherry dry
• 0.3 cup fat-skimmed chicken broth 
• 2 teaspoons olive oil 
• 6 ounces oyster mushrooms rinsed quartered cut into bite-size pieces
• 1 tablespoon parsley chopped
• 4 servings salt and pepper 
• 2 tablespoons shallots minced
• 2 tablespoons whipping cream 

Equipment

• frying pan
• oven

Directions

1. Keep basic chicken scaloppine warm in a 200 oven.
2. Add olive oil, mushrooms, shallots, and thyme to hot pan used to cook chicken (don't wash) and stir often over high heat until mushrooms are browned, 4 to 5 minutes. Spoon over chicken.
3. Add sherry, chicken broth, and cream to pan; stir until mixture is boiling. Boil, stirring occasionally, until juices are slightly reduced, 1 to 1 1/2 minutes. Spoon sauce over chicken.
4. Sprinkle with parsley and salt and pepper to taste.