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Divide the chicken breasts into two natural fillets. Place each between two sheets of plastic wrap and flatten to a thickness of 1/4 inch with a rolling pin.
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Cut into 1 inch diagonal strips.
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Heat the 2 tablespoons of the oil in a large frying pan and cook the onion and crushed garlic slowly until tender.
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Add the mushrooms and cook them for another 5 minutes; remove and keep warm.
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Increase the heat and add the reamining oil and fry the chicken very quickly, in small batches, for 3 to 4 minutes, until lightly colored.
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Season each batch with a little salt and freshly ground black pepper.
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Remove and keep warm on a plate while frying the rest of the chicken.
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Add the sherry and lemon juice to the pan and quickly return the chicken, onions, garlic and mushrooms, stirring to coat.
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Stir in the cream and bring to a boil.
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Adjust the seasonings to taste.
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Serve and enjoy.