Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------SHERRY CREAM SAUCE--------------------------
2 c Dry Sherry
2 c Chicken Stock
2 c Heavy Cream
2 ts Lemon Juice
Salt and Pepper
8 Fresh Morel Mushrooms

------------------ROAST BREAST OF CHICKEN-----------------------
2 tb Vegetable Oil
1 tb Unsalted Butter
3 lb Chicken Breast Halves,
Boned (skin intact)
Salt and Pepper
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

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