4 Pork Chops
1 Tablespoon or so of Olive Oil
3 or 4 Tablespoons Onion, diced (dried works also)
1 Tablespoons Brown Rice Flour (or white rice, any kind of non wheat based thickener or omit)
1/2 cup cooking Sherry (Holland House, found in supermarket -white wine would work)
14 ounces Chicken Stock
1/2 teaspoon Salt (optional)
1/3 cup Sour Cream
1 Tablespoon Dijon Mustard
- With chicken between sheets of plastic wrap or inside the ziplock you stored it in, pound with a mallet or fry pan until flattened to an even thickness, about 1 inch. This allows the chicken to cook nice, quick and even.
- Heat a drizzle of oil in a large nonstick skillet over medium heat.
- Add the chicken and cook until slightly golden and just about done, about 2-3 minutes per side.
- Transfer chicken to a plate, cover and keep warm.
- Heat 1 teaspoon oil in the pan over medium-high heat.
- Add onions and cook, stirring constantly and scraping up any browned bits.
- Add 1 tablespoon flour, sherry/wine, broth and 1/2 teaspoon salt.
- Bring to a boil, stirring often. Cook for 5 minutes on high to slightly reduce and thicken the sauce.
- Reduce heat to low. Return the chicken and juices to the pan and cook until heated through and chicken is fully cooked.
- Take chicken out and arrange on serving plate.
- Stir in sour cream and mustard into sauce until smooth
- Top the chicken with the sauce and serve immediately.