2 boneless skinless chicken breast halves
1/4 cup flour
Salt, white pepper, black pepper, paprika to taste
2 Tablespoon unsalted butter
1 Tablespoon minced garlic
1 medium shallot, minced
1/2 cup chicken broth
1/4 cup dry sherry
1 Tablespoon fresh lemon juice
1/3 cup half and half
1/4 lb. Shiitake mushrooms, sliced and sautéed in ½ Tablespoon butter
1 Tablespoon chopped parsley
1 teaspoon dried basil
1/2 cup grated Gruyere cheese
Cut chicken breasts lengthwise into 3/4 inch strips. In a gallon size Ziploc plastic bag put flour, salt, peppers, and paprika. Shake to mix. Add chicken strips and shake to thoroughly coat with seasoned flour. In a heavy large skillet over medium high heat, melt butter until bubbly, but not brown. Add chicken and cook, turning to brown all sides. Add garlic and shallot, and continue cooking for 1 more minute. Add broth, sherry, and lemon juice, and simmer until the chicken is cooked through, about 15 minutes. Pour in half and half and stir well. Stir in mushrooms, parsley, basil, and cheese. Season to taste with additional salt and pepper. Serve over rice or pasta. Serves 4.
http://pattietierney.blogspot.com/2015/11/captivating-chicken.html