* 4 boneless, skinless chicken breasts
* 4 tablespoons flour
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground pepper
* 6 tablespoons butter
* 1 tablespoon savory
* 1/2 pound button mushrooms, sliced
* 2 tablespoons shallots, minced
* 1 cup sherry
* 1 can chicken broth
Butterfly chicken breasts. Prepare mixture of flour, salt, and freshly ground pepper on plate. Pat chicken dry with paper towel and coat liberally with flour mixture. Set chicken on fresh plate.
Melt butter in pan and add savory. Simmer 1 minute. Add chicken. Saute 3 minutes per side. Remove chicken, keep in warm oven.
Add button mushrooms to pan, saute 3 minutes. Add shallots, saute 2 minutes. Add sherry, bring to boil. Add chicken broth, bring to boil and reduce to ? cup volume. Remove chicken from oven, serve with sauce.