Chicken Breasts with Sherried Mushrooms

Total time: 30 minutes
    Mushrooms soak up the flavors they're cooked with, and when simmered with a bit of sherry, they turn simple chicken breasts into an elegant, gourmet dish suitable for guests... or just a delicious mid-week treat.  For a dinner party I would use the cream... Midweek I use the milk or stock - which is what's on the List.  

 Ingredients: 

• 2 chicken breasts, boneless, skinless
• 5oz (150gr) mushrooms
• 1/4 cup (2oz, 60ml) sherry
• 3/8 cup (3oz, 90ml) milk
• 1/2 cup (2oz, 60gr) shredded cheese,  Gruyère
• 1 tbs olive oil
• 1 tbs white Balsamic vinegar or white wine tarragon

 Instructions:

• Clean and thickly slice mushrooms.
• Heat oil in medium nonstick skillet.
• Add chicken breasts and brown on both sides, about 10 minutes total.
• Remove and keep warm.
• Add mushrooms and vinegar to pan and sauté 5 minutes.
• Add sherry to mushrooms and scrape up any browned bits.
• Return chicken to pan, turn heat to low and simmer 5 - 10 minutes, until chicken is cooked through.
• Sprinkle chicken breasts with cheese and cover briefly, just until cheese melts.
• Remove chicken and cover with the pan lid to keep warm.
• Increase the heat to medium high and add the milk to the pan.
• Boil rapidly, stirring, for about 3 minutes, until sauce has reduced and thickened.
• Spoon mushroom sauce over the chicken and serve.