6 whole boneless chicken breasts, cut in half
1/3 c. + 1 tbsp. all purpose flour
1/3 c. butter
1/4 c. chopped shallots
3 lg. minced garlic cloves
1/2 lb. mushrooms, sliced, approx. 3 c.
1/2 c. dry white wine
1 c. chicken broth
1 tsp. fresh thyme or 1/2 tsp. dried
1 tsp. fresh oregano or 1/2 tsp. dried
1/2 c. dry sherry
1/2 c. heavy cream
Salt & pepper

Dip chicken in flour; brown in butter. Arrange browned chicken in a buttered baking dish (13"x9"x2").

Cook shallots and garlic until soft; add mushrooms, wine, broth and herbs. Bring to a boil and cook for 10 minutes. Stir into the hot mixture 1 tablespoon flour and a small amount of sherry. Stir in remaining sherry and cream. Season with salt and pepper. Pour sauce over chicken. Bake at 375 degrees for 20 minutes.