Sauteed Chicken with Sherry Cream Mushroom Sauce

This is a yummy creamy sauce that goes well over egg noodles or rice. I prefer egg noodles myself. I used veggie chicken patties - either quorn or veggie delight work well.

Sauteed Chicken with Sherry Cream Mushroom Sauce

1 pkg veggie delight chicken patties

1 pkg. mushrooms, sliced

2 shallots, minced (onion would work fine in it's place)

olive oil

1/3 cup cooking sherry

1/2 cup veggie broth

8 oz cream

1 TBS flour

2 TBS minced fresh parsley

salt/pepper

1. Saute chicken until golden brown, set aside ( you can do this while the sauce is cooking)

2. Saute mushrooms until softened, then add shallots. Cook until mushrooms begin to brown.

3. Add sherry, simmer until liquid is evaporated.

(**add the flour to a little bit of the cold cream or veggie stock, and stir well with a whisk. This will help thicken the sauce. Add the rue after adding the rest of the stock and cream)

4. Add stock and cream, bring back to a simmer and cook about 10 minutes until slightly thickened and reduced a bit. Add salt/ pepper to taste.

5. Add chicken and serve over noodles or rice.

Yummy! We had lima beans and dinner rolls too.