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1
To prepare the chicken for cooking, slice breasts into 6 equal sized pieces.
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2
If using 2 large breasts, cut them into thirds.
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3
If using small breasts cut them in half.
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4
Pat dry with a paper towel and season with half the salt and the fresh ground back pepper.
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5
Heat a large skillet over medium-high heat until hot.
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6
Add 1 tablespoon of the olive oil and heat until it just starts to smoke.
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7
Add the chicken and brown on both/ all sides -- about 10 minutes.
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8
Lower heat if the fond in pan starts to turn too dark.
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9
Take chicken off heat and tent with foil after this step.
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10
Add sliced onion and mushrooms to the pan with a pinch of salt and 1 tablespoon of oil and cook over medium heat until soft -- about 5 minutes.
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11
Add garlic and cook until fragrant stirring constantly -- 1 minute.
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12
To make a roux for the sauce, add 1 tablespoon of flour to the pan and stir over medium-low heat for 1 minute.
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13
Stir in the remaining 1 tablespoon olive oil, then stir in sherry and cook for 1 minute stirring constantly and scraping any bits of fond from the bottom of the pan.
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14
Slowly stir in the milk and the rest of the salt.
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15
Cook for 2 to 3 minutes still over medium-low heat until the sauce is bubbly.
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16
The sauce can be a bit runny still at this point.
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17
Adjust the seasoning, if necessary.
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18
Add the chicken to the sauce along with any collected juices.
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19
Cook partially covered until the chicken has completed cooking, stirring every few minutes -- 5 to 10 minutes.
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20
An instant read thermometer in the thickest part of the breast pieces should read 165 to 170.
