1lb chicken fillets
½ cup butter
1lb small mushrooms, quartered
1 tbsp mince onion
1 cup heavy cream
¼ cup cooking sherry
1 ½ tsp salt
1/8 tsp pepper
Add ¼ cup flour to a medium bowl and coat the chicken with the flour.
In a large skillet over medium high heat, melt the butter and cook the chicken a few pieces at a time until lightly browned on both sides. Set the chicken aside.
In the pan drippings, over medium heat cook the mushrooms and onion until tender; stirring frequently. Stir in the cream sherry, salt and pepper and blend well.
Return the chicken to the skillet, reduce the heat to low; cover and simmer for 20 minutes or until the chicken is fork tender.
Remove the chicken to a warm platter. In a cup, blend 1 tbsp of flour with 2 tbsp of water and gradually add it to the pan liquid, stirring constantly until the mixture has thickened.
Serve the sauce over the chicken.