Portabella Chicken With Creamy Rosemary Sauce |
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Prep Time: 5 Minutes Cook Time: 19 Minutes |
Ready In: 24 Minutes Servings: 4 |
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This recipe is for Rise, who loves the chicken served at Applebees. I hope you like this just as well! :) Ingredients:
1 lb boneless skinless chicken breast |
2 tablespoons extra virgin olive oil |
2 large portabella mushroom caps, stems removed |
2 tablespoons butter or 2 tablespoons margarine |
2 garlic cloves, minced |
2 tablespoons onions, very finely diced |
2 tablespoons fresh rosemary, minced |
6 tablespoons dry sherry |
1 cup heavy cream |
2 tablespoons chopped fresh parsley |
1/2 teaspoon fresh ground black pepper |
Directions:
1. Trim fat and sinew from chicken breasts; pound to 1/2 thickness.
2. Heat 2 tbsp olive oil in large saute pan; cook chicken breasts about 5-6 minutes per side, or until nicely browned and cooked through; set aside and keep warm.
3. Slice mushrooms into pieces about 3/8 thick; have ready to saute.
4. Add mushrooms and cook until mushrooms become tender, 5 minutes or so, adding a little more butter if necessary; add rosemary just as mushrooms are becoming done.
5. Stir in dry sherry and cook for 30 seconds or so, stirring up any bits from bottom of pan; add the cream, half the parsley, the black pepper, and cook for 30- 45 seconds more, until warmed through.
6. Note: this sauce has sliced mushrooms in it, but if you prefer a creamier sauce, simply use a hand blender and puree the sauce in the pan and strain if desired, or pour it carefully into a blender and do the same.
7. To serve, place chicken on serving plate and spoon creamy rosemary sauce over chicken.
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