A delightful twist on a classic dish, featuring tender chicken medallions in a creamy mushroom and sherry sauce.
Season the chicken with salt and pepper, then coat it lightly with the flour.
Ensure the chicken is evenly coated with flour for a uniform crust.
Heat half of the butter in a skillet over medium-high heat until melted and bubbling.
Use a skillet large enough to fit all chicken pieces without overcrowding.
Cook the chicken in the skillet for about 2 minutes on each side until golden brown. Remove and set aside.
Do not overcrowd the skillet; cook in batches if necessary.
Add the remaining butter to the skillet and let it melt. Sauté the mushrooms, onion, and garlic until softened.
Cook until the mushrooms release their moisture and it evaporates.
Pour in half of the sherry and let it simmer for 1 minute. Add the cream and stir well.
Simmering the sherry helps to enhance its flavor in the sauce.
Return the chicken to the skillet, spoon the sauce over it, and let it cook for another 3 minutes.
Ensure the chicken is fully coated with the sauce for maximum flavor.
Garnish with fresh chives and serve warm.
Chop the chives finely for an elegant presentation.
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