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Chicken Breasts in Sherried Tomato Cream Sauce Recipe

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This recipe for Chicken Breasts in Sherried Tomato Cream Sauce is from Friends of Facebook Recipe Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 boneless, skinless chicken breasts
salt, white pepper and nutmeg
3 tbsp. butter
1/2 c. whipping cream
1/2 c. chopped onion
1/2 lb. sliced mushrooms
1/2 c. parsley
1/2 c. dried basil
2/3 c. dry sherry
2 tsp. Dijon mustard
2 med. tomatoes, chopped
Directions:
Directions:
Lightly sprinkle chicken breasts with salt, white pepper and nutmeg. Brown in melted butter. As you turn chicken to brown second side, add onions and mushrooms. Sprinkle breasts with parsley and basil. Pour in sherry. Bring to a boil. Cover; reduce heat and simmer just until thickest part of chicken is white, about 200 minutes. Transfer chicken to a warm serving dish and keep warm. Smoothly stir mustard into liquid in pan. Add tomato and cream. Bring to a boil; stirring constantly, until liquid is shiny, reduced and slightly thickened. Add salt if needed. Pour sauce over chicken. May be served over warm rice or noodles

 

 

 

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