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Quick & Easy: Simmer chicken in sherry-spiked 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


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