• one whole boneless chicken breast, cut in two
• 1 Tbsp. butter
• 1/4 cup unbleached white flour
• 1/4 tsp. ground ginger
• 1/2 tsp. seasoned salt
• 3 Tbsp. red currant jelly
• 1/4 cup sherry (I use sweet, dry is okay)
• 2 tsp. liquid beef broth concentrate (like Bovril)
• 7 or 8 medium-sized mushrooms, sliced (brown crimini are fine; I use shitakes for a wonderful texture)

Remove skin from breasts. With flat side of chef's knife, bottom of glass or rolling pin, lightly pound breasts to flatten into 1/2-inch thick pieces. Dredge in flour, ginger, seasoned salt mixture.

Melt butter in medium-sized skillet with lid. When bubbling, turn heat to low and add seasoned breasts and saute until lightly golden brown and 3/4 done. Remove to plate and keep warm in oven.

To remaining butter in skillet add sliced mushrooms and saute until soft, adding more butter if necessary. Add red currant jelly, concentrated beef broth, and sherry, and continue cooking until sauce is reduced by one fourth and is of syrupy consistency.

Return chicken breasts to sauce to finish cooking. Cover with lid, turning occasionally to coat both sides with sauce.

Serve on plate, topping with remaining sauce and mushrooms.

This recipe takes about twenty minutes and is delicious. Serve with rice, if you wish, a tossed green salad, and steamed whole young carrots with parsley butter and Celtic salt.

Copyright © 1997-2010 Suzanne Barrett and licensors. All rights reserved.