Braised chicken and mushrooms in sherry demiglaze

Ingredients:

2 bone in chicken breasts

2 tablespoons butter 

3 cloves of garlic, minced

1/2 onion, diced

4 cups chicken stock

1/2 cup cream

1/4 cup sherry

1/2 cup white wine

1/4 pound shitake mushrooms

2 tablespoons chopped fresh dill

salt and pepper

Recipe:

Melt butter in saucepan over medium high heat. Place chicken in pan and brown on both sides (about 10 min) Remove the chicken and set aside. Now add garlic, onion and mushroom and saute until fragrant Cook about 5 minuets and add the white wine to deglaze the pan. Add the chicken stock and sherry and reduce by half. Now put the browned chicken breasts back in the pan and saute until cooked through. Now remove the chicken again and set aside. Now add the cream and dill. Smother the chicken with the sauce and serve with mashed potatoes, polenta or rice.