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Chicken Breasts in Sherried Tomato Cream Recipe

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This recipe for Chicken Breasts in Sherried Tomato Cream is from Scott 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:  
4 boneless, skinless chicken breasts
Salt
White pepper
Ground nutmeg
3 tbsp. butter
1/2 c. onion, finely chopped
2/3 lb. mushrooms, sliced
1/4 c. parsley, chopped
1/2 tsp. dried basil leaves
2/3 c. dry sherry
2 tsp. Dijon-style mustard (or more)
2 medium tomatoes, peeled, seeded & chopped
1 c. whipping cream (or more)
Directions:
Directions:
1) Sprinkle chicken breasts lightly on all sides with salt, white pepper & nutmeg.
2) Brown lightly in heated butter in large frying pan. As you turn chicken to brown second sides, add onions & mushrooms around edges.
3) Sprinkle chicken evenly with parsley & basil. Pour in sherry. Bring to boil. Cover. Reduce heat & simmer about 20 min.
4) Transfer chicken, onions & mushrooms to a warm serving dish & keep warm.
5) Smoothly stir mustard into liquid in pan; add tomatoes & cream. Bring to boil. Cook, stirring occasionally, until all liquid is shiny, reduced & slightly thickened.
6) Taste; add salt if needed.
7) Return chicken mixture to pan with sauce, heat thoroughly.
Personal Notes:
Personal Notes:
I always revise this recipe so that it makes more sauce. Mason & Tyler always loved to fill soft dinner rolls with the sauce. It's all about cooking the sauce so it's reduced to the right consistency. I also cut the chicken in smaller pieces or strips.
Good served with rice pilaf.

 

 

 

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