Hot Chicken Sandwiches With Sherry Sauce

Chef George S.'s Note:

This recipe is adapted from an original from Bon Appétit, February 2002; recently appeared on epicurious.com. The original used turkey scallops and a huge amount of butter. This is lighter and easier on the budget. I made it last night, and we loved it. The recipe suggested sourdough bread, but I had good homemade whole grain bread that I used.

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 1 lb boneless skinless chicken breast
• 3 tablespoons fresh sage, chopped fine or 3 teaspoons dried sage
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 tablespoons flour
• 1 cup chicken broth
• 1⁄3; cup cream sherry
• 4 slices bread

Directions:

1. Place chicken between two pieces of plastic wrap and use a meat mallet or heavy pan to pound out to a uniform 1/4" thick. Divide meat into 4 even portions.
2. Sprinkle the chicken pieces with the sage, pressing it lightly into meat so it doesn't fall off.
3. Heat oil and butter together over medium high heat. Add chicken pieces and cook until lightly browned on both sides and cooked through. This takes about 3 minutes total. Put chicken aside and keep warm.
4. Add flour to pan and stir until a smooth paste is made.
5. Gradually mix in broth, stirring with a whisk. Add sherry.
6. Increase heat to high and boil until gravy thickens, whisking constantly.
7. Reduce heat to low. Add chicken and juices to gravy; simmer until heated through. Season with salt and pepper if desired. (I found that it didn't need any salt.).
8. Place a piece of bread on each plate and top with chicken and gravy.