CHICKEN IN SHERRY
¾ lb. boneless, skinless chicken thighs
2 tsp. olive oil
1 tbsp. flour
¾ cup dry sherry
½ lb. sliced portobello mushrooms
2 tsp. minced garlic
Salt and freshly ground pepper
2 tbsp. heavy cream
Remove visible fat from chicken. Heat oil over medium-high heat in a nonstick skillet just large enough to hold the chicken in one layer. Add the chicken and brown 2 minutes. Turn and brown 2 minutes. Add the flour and mix it to a paste in the fat in the skillet.
Lower the heat and add the sherry a little at a time, stirring to mix in the flour mixture. Add the mushrooms and garlic. Continue to cook, stirring, to thicken the sauce, about 2 minutes. A meat thermometer should read 170 degrees.
Stir in the cream. Divide chicken and mushrooms between 2 dinner plates and spoon sauce on top. Serve with brown rice tossed with minced fresh herbs.
Makes 2 servings.
Notes: Any type of mushroom can be used. Sherry should be cooked over a low heat, as it burns easily. The skillet should hold the chicken thighs in one layer. If it is too big, the juices will evaporate.
— Linda Gassenheimer