INGREDIENTS
Serves 2
3/4 pound skinless, boneless chicken breast, cut into thin 3" medallions
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
All-purpose flour, as needed
3 tablespoons butter, divided
1 (10-ounce) package white mushrooms, sliced
3/4 cup finely minced red onion
1 clove garlic, minced
1/2 cup sweet sherry, divided
1 cup jarred brown gravy
2 tablespoons minced fresh chives
1. Season the chicken with salt and pepper and dust with flour. Shake off any excess.
2. Heat 11/2 tablespoons butter in a medium skillet over medium-high heat until it stops bubbling. Add the chicken and cook about 1 minute on each side until light golden. Transfer the chicken to a plate and keep warm.
3. Wipe out the pan, add the remaining butter, and cook over medium-high heat until it stops bubbling. Add the mushrooms, onion, and garlic. Sauté until the water released from the mushrooms evaporates, about 4 minutes.
4. Add half of the sherry and boil 1 minute. Add the gravy and bring to a simmer.
5. Return the chicken to the pan along with the remaining sherry and the chives. Cook about 3 minutes to heat through and serve.
FORTIFIED WINE
Sherry is a fortified wine, which is wine that has had brandy added to it and is then aged to achieve a complex flavor. Other examples of fortified wines are port, Madeira, and marsala. All can be used interchangeably.