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Chicken and Mushrooms in Sherry Sauce Recipe

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This recipe for Chicken and Mushrooms in Sherry Sauce is from The Ultimate Donovan Family Reunion 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:  
3 large boneless skinless chicken breasts
2 T. Unsalted butter
1 T. Olive oil
1 c. Fresh shimeji mushrooms
1 c. Shiitake mushrooms
3 shallots, minced
3-4 cloves garlic, minced
1/2 tsp. Dried rosemary
1/2 tsp. Dried thyme
1 tsp. White pepper
1 1/2 c. No salt chicken broth
1/2 c. Dry sherry
2 T. Cornstarch
Salt and fresh ground black pepper

Directions:
Directions:
In a large skillet, heat the butter over high heat. Add the chicken and cook until lightly browned (about 5 minutes). Remove the chicken and set aside in a bowl.

Add olive oil to skillet and heat over medium-high heat. Add the shallots and garlic, sauté until fragrant. Add the mushrooms, stirring frequently until they soften.

Return chicken to skillet. Then add the rosemary, thyme and white pepper. Cook for one more minute.
Add the chicken broth and sherry to the mixture. Reduce heat to medium low and simmer for about 5 minutes.

Remove 1/2 cup of sauce from skillet. Add cornstarch to the cup of sauce. Whisk then return to sauce.
Season with salt and pepper. Cook for another 5 minutes. Remove from heat and serve with rice, pasta or by itself.

Number Of Servings:
Number Of Servings:
6+
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
Adapted from a-girl-and-her fork.blogspot.com. We didn't have shiitake or shimeji ( I don't even know what they are!) . We used cremini and it was delicious. Next time I would try a combination of cremini and shiitake.

 

 

 

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