Divide the chicken breasts into two natural fIllets. Place each between two sheets of clear film
and flatten to a thickness of 5mm / 1 l/4in with a rolling pin. Cut into 2.5cm / 1in diagonal
Heat 30ml / 2 tbsp of the oil in a large frying pan and cook the onion and crushed garlic slowly
Add the mushrooms and cook them for a further 5 minutes. Remove and keep warm.
Increase the heat. Add the remaining oil and fry the chicken very quickly, in small batches for
3-4 minutes until lightly coloured. Season each batch with a little salt and freshly ground black
pepper. Remove and keep warm on a plate while frying the rest of the chicken.
Add the sherry and lemon juice to the pan and quickly return the chicken, onions, garlic and
mushrooms, stirring to coat.
Stir in the cream and bring to the boil. Adjust the seasoning to taste. Serve immediately.
Tip: Serve on a dish surrounded with nutty brown rice or tagliatelle verde. White wine or brandy
may be used to deglaze the pan in place of sherry.