"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chicken with Mushroom sauce Recipe

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This recipe for Chicken with Mushroom sauce, by , is from The Fungus Among Us, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pam Peters
Added: Thursday, January 8, 2009


4 small skinless, boneless chicken breast halves
1 tsp olive oil
2 cups sliced fresh mushrooms
1 medium red or green sweet pepper, cut into 3/4" squares
1 clove garlic, minced
1/2 cup chicken broth
1/8 tsp salt
1/8 tsp pepper
1/2 cup sour cream
1 tbsp flour
1/8 tsp black pepper
1 tbsp dry sherry
2 cups hot white or brown rice
2 tsp snipped fresh parsley
4 fresh chives (optional)

Lightly coat an unheated large nonstick skillet with cooking spray. Preheat skillet over medium heat. Cook chicken for 3 to 5 minutes or until browned, turning once. Remove chicken from skillet.

Add oil to hot skillet. Cook the mushrooms, pepper and garlic in hot oil until tender. Remove vegetables; keep warm. Carefully stir broth into skillet. return chicken to skillet. Sprinkle lightly with salt and pepper. Bring to boil; reduce heat. Simmer, covered, for 5 to 7 minutes or until chicken is tender and no longer pink. Transfer chicken to a platter and keep warm.

For sauce, in a bowl stir or whisk together sour cream, flour, and the 1/8 tsp pepper until smooth. Stir in sherry. Stir into mixture in skillet. Cook and stir until bubbly. Cook and stir 1 minute more. Serve chicken, vegetables, and sauce over hot cooked rice tossed with parsley. Garnish with chives.

Number Of Servings:
Number Of Servings:
serves 4




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