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Chicken Breasts with Mushroom Sherry Sauce Recipe

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This recipe for Chicken Breasts with Mushroom Sherry Sauce, by , is from The Haire Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Betty Z. Haire


2 1/2 Tbsp butter
8 oz mushrooms, quartered
3 green onions, chopped
Salt and pepper
1/4 cup dry sherry
1/4 cup canned chicken broth
1/3 cup whipped cream
3 boneless chicken breast halves, skinned

Melt 1 Tbsp butter in heavy, large skillet over medium heat. Add chicken and saute until cooked through, turning occasionally, about 12 minutes. Transfer to a plate and pour off fat.

Melt remaining 1 1/2 Tbsp butter in same skillet over med-high heat. Add mushrooms and 2/3 of the green onions, season with salt and pepper. Saute until mushrooms begin to color, about 2 minutes.

Add sherry and broth and boil until syrupy, scraping brown bits, about 1 minute. Add cream and boil until sauce begins to thicken.

Return chicken and juices on plate to skillet. Simmer until chicken is heated through and sauce thickens, about 1 minute. Adjust seasoning.

Top with remaining green onions and serve over rice.




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