All CATEGORIES
☰ Menu


Quick & Easy: Simmer chicken in sherry-spiked mushroom sauce

Print
Add This

CHICKEN IN SHERRY

MUSHROOM SAUCE

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

Miami Herald


Print
Add This


MORE IN LIFESTYLE MORE IN LIFESTYLE >
EDITORS' PICKS

OHIO.COM VIDEOS

Prev Next

Diversions

TRIPLE DOWN BLACKJACK

Black Jack with a twist!

DAILY TRIVIA

Compete in fun quizzes updated daily!

GIN RUMMY

The classic card game you love with a twist!

VEGAS BINGO

Dab your cards, yell 'Bingo' and win big!

Most Read Stories