Portabella Chicken With Creamy Rosemary Sauce - cooking recipe

Ingredients
    1 lb boneless skinless chicken breast
    2 tablespoons extra virgin olive oil
    2 large portabella mushroom caps, stems removed
    2 tablespoons butter or 2 tablespoons margarine
    2 garlic cloves, minced
    2 tablespoons onions, very finely diced
    2 tablespoons fresh rosemary, minced
    6 tablespoons dry sherry
    1 cup heavy cream
    2 tablespoons chopped fresh parsley
    1/2 teaspoon fresh ground black pepper
Preparation
    Trim fat and sinew from chicken breasts; pound to 1/2\" thickness.
    Heat 2 tbsp olive oil in large saute pan; cook chicken breasts about 5-6 minutes per side, or until nicely browned and cooked through; set aside and keep warm.
    Slice mushrooms into pieces about 3/8\" thick; have ready to saute.
    Add mushrooms and cook until mushrooms become tender, 5 minutes or so, adding a little more butter if necessary; add rosemary just as mushrooms are becoming done.
    Stir in dry sherry and cook for 30 seconds or so, stirring up any bits from bottom of pan; add the cream, half the parsley, the black pepper, and cook for 30- 45 seconds more, until warmed through.
    Note: this sauce has sliced mushrooms in it, but if you prefer a creamier sauce, simply use a hand blender and puree the sauce in the pan and strain if desired, or pour it carefully into a blender and do the same.
    To serve, place chicken on serving plate and spoon creamy rosemary sauce over chicken.

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