Chicken Breasts in Sherried Tomato Cream |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a quick, easy and delicious recipe. It is a pleasant departure from your traditional chicken dishes. It can be doubled or halved easily. You can double the sauce portion for use as a topping on a side such as rice, etc. Good served with fluffy rice and green vegetables. Chardonnay is a pleasant wine compliment. Ingredients:
2 lbs whole boneless chicken breasts |
1 dash salt |
1 dash pepper |
1 dash pumpkin pie spice |
1 1/2 tablespoons butter |
1/2 cup onion, chopped fine |
1 pint mushroom, sliced (approx. 8 - 10 oz) |
1/8 cup parsley, chopped |
1/2 tablespoon dried basil leaves |
2/3 cup dry sherry |
3 teaspoons dijon-style mustard |
2 plum tomatoes (peeled, seeded and chopped) |
3/4 cup whipping cream |
Directions:
1. Sprinkle chicken breasts lightly on all sides with salt, pepper and pumpkin pie spice. Brown lightly in heated butter in a large frying pan. As you turn the chicken to brown the second side add onions and mushrooms around the edges.
2. Sprinkle chicken evenly with parsley and basil. Pour in sherry. Bring to boil. Cover. Reduuce heat and simmer just until thinckest part of chicken is white when tested with a knife (approx. 20 minutes). Transfer chicken to a warm serving dish and keep warm.
3. Smoothly stir mustard into liquid in pan. Add tomato and cream. Bring to boil. Cook, stirring occasionally until liquid is shiny, reduced, and slightly thickened. Taste. Add salt if needed. Pour sauce over chicken.
4. Enjoy!
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