Chicken with Mushrooms Sherry Cream

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I cannot say how much I love making dinner, especially for someone who enjoys food. It’s one of my favorite things to do and is totally stress reducing. For tonight’s dinner, my first thought was to use white wine but we did not have any white wine in the apt – my Heart suggested sherry, which we did have… and so the recipe evolved.

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First chicken breasts – the bone-in chicken breasts were on sale so I boned my own. In about 2Tbsp of melted butter, saute the chicken breasts & tenders with a dash of Herbs de Province and freshly ground pepper.

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Once the chicken was browned on both sides. add in the sauteed mushrooms. I sauteed the mushrooms earlier in a bit of butter & olive oil (you can cook them at a slightly higher temp with the touch of olive oil, which keeps the butter from burning). Baby portobello mushrooms were on sale … I would totally use them again, the flavor was very rich. I cooked the mushrooms earlier to save a bit of time while the rice medley cooked.

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Let the mushrooms saute a bit and then add in a dash of sherry – probably about 3/4 cup… is that a dash? Simmer the chicken with the mushrooms & sherry, covered, until the chicken was cooked through – flip the chicken occasionally.

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Remove the chicken to settle for a bit while finishing the sauce

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Turn up the heat under the mushrooms for a short time to reduce the sauce

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Add in a bit of heavy cream, probably less than a 1/4 cup

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The broccoli was cooked in advance (in a covered saucepan, cover with water, bring the broccoli to a boil and then turn off the heat – stop the cooking process by running the broccoli under cold water) and the rice mixture includes wild rice, barley, and other nutty grains. With a lovely bottle of Botter Prosecco, Tuesday night dinner was a little special

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