Sherried Mushroom Chicken Scaloppine |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Wine pairing: A robust, dry, rich sherry. Ingredients:
basic chicken scaloppine |
2 teaspoons olive oil |
6 ounces common mushrooms, rinsed and quartered, or oyster mushrooms, rinsed and cut into bite-size pieces |
2 tablespoons minced shallots |
1/2 teaspoon dried thyme |
1/2 cup dry sherry |
1/4 cup fat-skimmed chicken broth |
2 tablespoons whipping cream |
1 tablespoon chopped parsley |
salt and pepper |
Directions:
1. Keep basic chicken scaloppine warm in a 200° oven.
2. Add olive oil, mushrooms, shallots, and thyme to hot pan used to cook chicken (don't wash) and stir often over high heat until mushrooms are browned, 4 to 5 minutes. Spoon over chicken.
3. Add sherry, chicken broth, and cream to pan; stir until mixture is boiling. Boil, stirring occasionally, until juices are slightly reduced, 1 to 1 1/2 minutes. Spoon sauce over chicken. Sprinkle with parsley and salt and pepper to taste.
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