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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I got this recipe years ago from my mother-in-law (who passed away two years ago) who was an outstanding cook and always had great recipes to share with me. She got this when she lived in Arizona from a restaurant, I think. I have no idea who Andri is, but he must have been a good cook! The only thing is that Beau-monde seasoning (made by Spice Islands) may be difficult to find in your area. The stores where I live used to carry it and then stopped. Just this summer, though, I was thrilled to find it in a grocery store in the Outer Banks and I stocked up. There are some recipes for beau-monde seasoning listed on this site, but I haven't found one that tastes like the actual spice. I advise not making this recipe without beau-monde because it really makes the dish! I hope all enjoy! Ingredients:
1 lb boneless skinless chicken breast, cut up in chunks |
3 tablespoons butter |
1 (12 ounce) can mushrooms (save liquid and add 1 t chicken granules to mushroom liquid) |
1/2 teaspoon pepper |
1 teaspoon garlic powder |
1 tablespoon parsley flakes |
2 tablespoons beau monde seasoning (to taste) |
1/2 cup cooking sherry |
Directions:
1. Brown chicken in butter.
2. Sprinkle with pepper, garlic, parsley flakes and beau-monde seasoning. Season to your liking using more or less of the spices listed.
3. Add mushrooms, mushroom liquid and 1/2 cup cooking sherry. I sometimes use 1 cup cooking sherry because we like a lot of the juice to serve over the rice. I may also add some extra mushrooms, too, because my family loves mushrooms.
4. Bring to a boil.
5. Cover and cook on medium-low heat for 20 minutes.
6. Serve over rice.
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