"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chicken Breasts with Mushroom Sherry Sauce Recipe

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This recipe for Chicken Breasts with Mushroom Sherry Sauce, by , is from THE BYER FAMILY COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carol Scherner
Added: Sunday, August 20, 2006


2 1/2 T. butter
3 boneless chicken breast halves, skinned
16 oz. mushrooms, quartered
6 green onions, chopped
salt and freshly ground pepper
1/2 c. dry sherry
1/2 c. canned chicken broth
2/3 c. whipping cream
freshly cooked rice

Melt 1 T. butter in heavy large skillet over medium heat.
Add chicken and saute until cooked through, turning
occassionally, about 12 minutes. Transfer to plate.
Melt remaining 1 1/2 T. butter in same skillet over med.
- hight heat. Add mushrooms and green onions.
Season with salt and pepper. Saute until mushrooms
begin to color, about 2 minutes. Add sherry and broth;
boil until syrupy, about 1 minute. Add cream and boil
until sauce begins to thicken, about 2 minutes. Return
chicken to skillet. Simmer until heated through and
sauce thickens, about 1 minute. Serve over rice.

Number Of Servings:
Number Of Servings:
2; can be doubled




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