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Mushroom-Sherry Sauce Supreme For Emeril's Super Special Chicken Supreme Recipe

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This recipe for Mushroom-Sherry Sauce Supreme For Emeril's Super Special Chicken Supreme is from Sandy's Post Retirement 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:  

4 tablespoons butter
2 tablespoons minced shallots
1 cup sliced assorted wild and exotic mushrooms, such as chanterelles, oysters, shiitakes, and lobster mushrooms
3 tablespoons all-purpose flour
2 cups chicken stock
1/2 teaspoon salt
1/4 freshly ground white pepper
1/2 cup heavy cream
3 tablespoons dry sherry
Directions:
Directions:
Melt 3 tablespoons of the butter in a medium saucepan over medium heat. Add the shallots and mushrooms and cook for 4 to 5 minutes, or until wilted. Add the flour and cook, stirring constantly for 2 minutes. Add the stock, 1/2 cup at a time, whisking until smooth. Season with salt and pepper, and bring the mixture to a boil. Reduce the heat to low and cook for 15 minutes. Whisk in the cream and the sherry and continue to cook for 2 minutes. Remove from the heat and whisk in the remaining tablespoon of butter.
Number Of Servings:
Number Of Servings:
4- depending on how many chicken packets you make
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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