*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Chicken                          Sauces
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    Boneless, skinless chicken
                         -breasts (1 1/4 lb)
                         Salt and ground black pepper
    2       tb           Flour
    2       tb           Vegetable oil
    3       tb           Butter
    3       oz           Domestic white mushrooms,
                         -sliced thin (1 cup)
    1       sm           Red bell pepper, roasted,
                         -peeled, and
                         Seeded OR 1 jar (2 ounces)
                         -drained roasted red
                         Bell pepper, cut into medium
                         -dice (1/2 cup)
      1/2   c            Green bell pepper, cut into
                         -medium dice
    1       md           Scallion, sliced thin
      1/4   c            Dry sherry
      1/2   c            Chicken stock or canned
                         -chicken broth
    1       t            Cornstarch
      1/2   c            Heavy cream
      1/2   c            Loosely-packed parsley,
   Sprinkle the chicken breasts with 1/2 teaspoon salt
   and 1/4 teaspoon pepper.  Dust lightly with flour.
   Heat the oil and 2 tablespoons of the butter in a
   large skillet. Add the chicken breasts; saute until
   lightly browned on both sides and cooked through,
   about 8 minutes. Remove the chicken from the skillet,
   cover and keep warm.  Remove and discard the oil and
   butter from the skillet.
   Heat the remaining butter in the skillet.  Add the
   mushrooms, red and green peppers, and the scallions;
   saute for about 3 minutes until the vegetables are
   softened. Add the sherry; stir to loosen browned bits
   from the bottom of the pan.  Add the chicken stock and
   simmer until the liquid reduces to 1/4 cup, about 7
   minutes. Mix the cornstarch and heavy cream together;
   add to the skillet.  Bring to a boil and simmer until
   the sauce thickens, about 2 minutes.  Return the
   chicken breasts to the skillet and simmer them to heat
   through, about 1 minute.
   To serve, place a chicken breast on each warmed dinner
   plate and spoon a portion of the sauce over each
   chicken breast. Sprinkle with parsley and serve
   Makes 4 servings.
   [ COOKS Magazine, October 1989 ]
   Posted by Fred Peters.
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