Chicken Medallions With Sweet Sherry & Mushroom Sauce - cooking recipe

Ingredients

3/4 lb boneless skinless chicken breast (cut into thin 3-inch medallions)
salt and pepper (to taste)
1/2 cup all-purpose flour (to bread as needed)
3 tablespoons butter
1 (10 ounce) package white mushrooms, sliced
1/4 cup red onion, finely minced
1 garlic clove, minced
1/2 cup sweet sherry
1 cup prepared beef gravy (use mix or your favorite recipe)
2 tablespoons fresh chives, minced

Preparation

Season the chicken with salt and pepper, and dust with flour. Shake off any excess.
Heat the half butter in a large skillet on medium-high until it stops bubbling.
Add the chicken and cook for about 1 minute on each side until light golden.
Transfer the chicken to a plate and keep warm.
Without cleaning the pan (unless you prefer to do so, but not cleaning will add extra flavor to sauce) add the remaining butter, and heat on medium-high until it stops bubbling.
Add the mushrooms, onion, and garlic. Saute until the water released from the mushrooms evaporates.
Remove pan from fire.
Add half of the sherry, return to fire and boil for 1 minute.
Add the gravy, and bring to a simmer.
Return the chicken to the skillet along with the remaining sherry and the chives.
Cook for about 3 minutes to heat through and serve.