Chicken and Mushrooms in Sherry-Cream Sauce |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A rich-tasting chicken dish that comes together really fast once the prep work is done. Ingredients:
salt and pepper, to taste |
3 -4 boneless skinless chicken breasts, cut into 1/2 inch strips (about 2-2 1/2 lbs, i find that 3 breasts adequately feeds my family) |
1 tablespoon all-purpose flour |
2 tablespoons olive oil |
1 onion, halved lengthwise and sliced thin crosswise |
2 garlic cloves, minced |
1/2 lb mushroom, sliced thin |
3 tablespoons medium-dry sherry |
1 tablespoon fresh lemon juice |
1/3 cup cream |
1/2 cup chicken broth |
cooked noodles |
1 tablespoon minced fresh parsley leaves |
Directions:
1. Pat chicken dry and toss with flour and season to taste.
2. In a large skillet, heat 1 tblsp of oil over high heat until hot but not smoking; brown chicken and transfer to a bowl.
3. Heat remaining tblsp of oil until hot but not smoking and saute onions, garlic and mushrooms, stirring, for 2-3 minutes, or until golden.
4. Add Sherry and lemon juice and deglaze skillet, stirring and scraping up brown bits.
5. Stir in chicken, cream and broth. Taste and adjust seasoning.
6. Bring to a boil and boil until thickened.
7. Arrange noodles on a platter, spoon chicken and sauce over and sprinkle with parsley.
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