Chicken with Sherry Cream Sauce

My husband, Mark, and I have had several great meals at Cafe Nini in Grosse Pointe Farms and we love their sherry wine sauce served with a couple of their dishes. I have tried to reproduce it here. We are not sure that it is the same as Cafe Nini's but it is darn good.

4 boneless, skinless chicken breasts (about 1 1/2 pounds)

1 1/2 tablespoons of butter

1 1/ 2 tablespoons of extra virgin olive oil

1/4 all purpose flour

2 shallots chopped (about 1/4 cup)

3/4 cup dry sherry (one that you would drink)

1/2 cup heavy cream

1 teaspoon lemon juice

Pound the chicken breast to about a 1/2 thickness. Melt the butter in a large frying pan and add the olive oil. Dredge the chicken in the flour, hold it at one end and tap it to remove any flour that doesn’t stick directly to the chicken. Saute the chicken in the oil and butter until lightly browned on both sides (about 4 minutes per side). Place the sauteed chicken on a dish that can be put in a warm oven set at 250 degrees. Add shallots to the pan on low heat and cook them until they are soft. Add the sherry and turn the heat up to reduce the liquid by about half. Put the heat on low and add the cream. Whisk the mixture together, add a teaspoon of lemon juice, and cook until it thickens enough to stick to a spoon. Plate the chicken, pour the sauce over it, and serve.

Note: The sauce would also go well with substituting veal or fish for the chicken.

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