Chicken With Mushrooms And Sherry Sauce

Rice or pasta, if desired
1 pound boneless, skinless chicken breasts, fresh or frozen
1 pound fresh button mushrooms
1 teaspoon vegetable oil
2 medium shallots or 1/2 small onion (for about 1/4 cup minced)
2 teaspoons bottled minced garlic
1/3 cup sherry wine (not cooking sherry) or apple juice
1/2 cup heavy cream or whipping cream
1/2 cup fresh parsley leaves, loosely packed
Salt and black pepper, to taste

Start to finish: 20 minutes
If rice or pasta is desired, cook it according to the package directions.
If the chicken is frozen, place it on a microwave-safe plate, and or microwave 3 minutes on high, uncovered, to begin defrosting.
While the chicken defrosts, rinse the mushrooms, removing and discarding any tough, woody stems. If the mushrooms are very large, cut them in half.
Set aside.
Heat the oil over medium heat in an extra-deep, 12-inch, non- stick skillet.
Peel and mince the shallots, adding them to the skillet as you mince.
Add the mushrooms to the skillet, and cook, stirring from time to time.
While the mushrooms cook, cut the chicken into bite-size pieces.
Add the chicken to the skillet as you cut it
When all of the chicken is in the skillet, raise heat to high.
Stir and cook until the chicken begins to brown, about 2 to 3 minutes.
Add the garlic and sherry to the skillet.
Stir and cook for 1 minute, scraping up any brown bits that may be sticking to the skillet.
Add the cream to the skillet and boil 2 to 3 minutes, stirring from time to time, until the sauce begins to thicken slightly. Meanwhile, mince the parsley, and set it aside.
Remove the skillet from the heat.
Taste the sauce and add salt and black pepper, if desired.
Just before serving, sprinkle the minced parsley evenly over the skillet, and stir it in.
Serve over rice or pasta, if desired.

4 servings