->Mushroom Sherry 01 <-

4 boneless chicken breasts or thighs

4 oz fresh mushrooms sliced

4 Tbsp butter

1 1/2 Tbsp sherry

1 Tbsp cornstarch

2 or 3 Tbsp water

1 c chicken broth

4 slices of process swiss cheese or 1/2 c shredded Monterey jack

garlic granulated, salt

Melt 2 Tbsp of butter in a skillet and brown chicken breasts. Remove

chicken. Melt remaining butter in pan and saute mushrooms, sprinkle

with a bit of garlic and salt to taste. Add chicken broth and sherry, bring to a light boil and add cornstarch mixed with water.

Season to taste. Add chicken back into sauce and simmer for a few

min. Top with cheese and serve when its melted.