Sautéed Chicken au Poivre with Mushrooms and Scallions

  • 1 Chicken breast, sliced
  • 1/4 c. scallions, chopped
  • 1/4 c. mushrooms, chopped
  • 3 cloves garlic, crushed and coarsely chopped
  • 3 T. sherry
  • 1 T. lemon juice
  • 2-3 T. heavy cream
  • Salt and pepper to taste

Season chicken with salt.  Brown in sauté pan over medium-high and set aside.

Add 1 T. sherry, lemon juice, shallots, mushrooms, and garlic to pan.  Cook until shallots are translucent. Push to side of pan and deglaze pan with remainder of sherry.  Mix mushrooms/shallots, chicken, and heavy cream together.

Serve over noodles.

Chicken au poivre