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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken Breasts with Tomato Sherry Cream Sauce Recipe

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This recipe for Chicken Breasts with Tomato Sherry Cream Sauce is from Food for the Soul, 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:  
1 1/2 Tbsp butter
4 boneless skinless chicken breast halves
Seasoned salt
Freshly ground pepper
Freshly grated nutmeg
1/2 lb mushrooms, sliced
1/4 c finely chopped onion
1/4 c chopped fresh parsley
1/4 tsp dried basil, crumbled
1/2 c dry sherry
1 tsp Dijon mustard
2 med tomatoes, seeded and chopped
3/4 c half and half cream
Directions:
Directions:
Melt butter in heavy large skillet over med-high heat. Pat chicken dry and season with seasoned salt, pepper and nutmeg. Add chicken to skillet and cook until browned on one side, about 3 minutes. Add mushrooms and onion. Turn chicken and cook until browned, stirring mushrooms and onion occasionally, about 3 minutes. Sprinkle with parsley and basil. Reduce heat to med-low. Stir in sherry. Cover and simmer until chicken is springy to touch, about 10 minutes. Transfer chicken to serving platter using slotted spatula, keep warm.

Stir mustard into mushroom mixture. Mix in tomatoes and half and half. Increase heat and boil until thickened, stirring occasionally, about 8 minutes. Pour sauce over chicken

Serves 2-4
Number Of Servings:
Number Of Servings:
2-4

 

 

 

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