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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken Breasts with Mushroom Sherry Sauce Recipe

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This recipe for Chicken Breasts with Mushroom Sherry Sauce is from The Haire Family Cookbook, 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:  
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
Directions:
Directions:
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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