For this recipe, I prepared the breasts without cutting them down the middle to create thinned breast meat; meaning: I left the breasts ‘whole’; I only cut away the tenderloin. I did this so that the breasts would stay more moist through the cooking process.

Have ready:

• 2 tblspns chopped shallots
• 6-8 white mushrooms, sliced thin
• 2 tblspns dry sherry
• 1 cup chicken broth
• 1/3 cup heavy cream
• ground nutmeg (pinch)

Prep two chicken breasts by only cutting away the tenderloin; then, sprinkle with salt, pepper, and a touch of herb du Provence; just before sauteing, lightly dredge in flour. In a heated skillet with olive oil, saute the breasts (and tenderloin pieces) for four minutes each side – they are not fully cooked, so no nibbling. Tent loosely and put aside. In the same skillet:

• Add a tblspn of butter and a touch of olive oil;
• saute the shallot until soft;
• add the mushrooms and cook about two minutes;
• reduce the heat; stir in the sherry, stock, and cream;
• as the sauce mixture heats, slice the chicken breasts into strips or bite-size pieces;
• add the chicken pieces to the sauce; increase heat slightly;
• bring to a simmer and stir, constantly, until the sauce thickens.

Finish the sauce with salt and pepper to taste, and a tiny pinch of ground nutmeg.

Serving suggestion: over a wide egg-noodle pasta.