Chicken Imperial

1. 1

   About 1 hour and 15 minutes ahead:

2. 2

   with sharp knife, remove skin from chicken breasts.

3. 3

   On waxed paper, coat chicken breasts with 1/4 cup flour.

4. 4

   In 12-inch skillet over medium heat in hot butter or margarine, cook chicken, a few pieces at a time, until lightly browned on all sides.

5. 5

   Set chicken aside.

6. 6

   In drippings in skillet over medium heat, cook mushrooms and onion 5 minutes, stirring frequently.

7. 7

   Stir in cream, sherry, salt and pepper and stir to blend well.

8. 8

   Return chicken to skillet.

9. 9

   Reduce heat to low; cover skillet and simmer 20 minutes or until chicken is fork-tender.

10. 10

    Remove chicken to warm platter.

11. 11

    In cup, blend 1 tablespoon flour with 2 tablespoons water.

12. 12

    Gradually add to pan liquids, stirring consistency and cook until thick.

13. 13

    Serve sauce over chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.