Chicken And Mushrooms In Sherry-Cream Sauce - cooking recipe

Ingredients

salt and pepper, to taste
3 -4 boneless skinless chicken breasts, cut into 1/2 inch strips (about 2-2 1/2 lbs, I find that 3 breasts adequately feeds my family)
1 tablespoon all-purpose flour
2 tablespoons olive oil
1 onion, halved lengthwise and sliced thin crosswise
2 garlic cloves, minced
1/2 lb mushroom, sliced thin
3 tablespoons medium-dry sherry
1 tablespoon fresh lemon juice
1/3 cup cream
1/2 cup chicken broth
cooked noodles
1 tablespoon minced fresh parsley leaves

Preparation

Pat chicken dry and toss with flour and season to taste.
In a large skillet, heat 1 tblsp of oil over high heat until hot but not smoking; brown chicken and transfer to a bowl.
Heat remaining tblsp of oil until hot but not smoking and saute onions, garlic and mushrooms, stirring, for 2-3 minutes, or until golden.
Add Sherry and lemon juice and deglaze skillet, stirring and scraping up brown bits.
Stir in chicken, cream and broth. Taste and adjust seasoning.
Bring to a boil and boil until thickened.
Arrange noodles on a platter, spoon chicken and sauce over and sprinkle with parsley.