It was delicious and a snap to throw together!
Chicken Breasts with Chunky Tomato Sherry Cream Sauce
Recipe is from Lisa English in Food for the Soul. I had it on an old 3 x 5 and had to do research to discover the source.
1 1/2 T butter
4 chicken breasts (I only had 2)
salt, pepper, nutmeg
1/2 # mushrooms sliced (I used baby bellas, because they were pre-sliced)
1/4 c finely chopped onion
1/4 c freshly chopped parsley
1/4 tsp dried basil, crumbled
1/2 c dry sherry
1 tsp Dijon mustard
2 med tomatoes, seeded and chopped
3/4 c half and half (I used heavy cream)
Melt butter over med-high; pat chicken dry and season with salt, pepper, and nutmeg. Add chicken to skillet and cook til browned on one side, about 3 minutes. Add mushrooms and onions; turn chicken and cook til browned, stirring mushrooms occasionally, about 3 minutes. Sprinkle with parsley and basil. Reduce heat to med-low. Stir in sherry. Cover and simmer til chicken is springy to touch, about 10 minutes. Transfer chicken to platter and keep warm (I didn't bother). Stir mustard into mushroom mixture, mix in tomatoes and cream. Increase heat and boil til thickened, stirring occasionally, about 8 minutes. Return chicken to sauce and serve.
Chicken Breasts with Chunky Tomato Sherry Cream Sauce
Recipe is from Lisa English in Food for the Soul. I had it on an old 3 x 5 and had to do research to discover the source.
1 1/2 T butter
4 chicken breasts (I only had 2)
salt, pepper, nutmeg
1/2 # mushrooms sliced (I used baby bellas, because they were pre-sliced)
1/4 c finely chopped onion
1/4 c freshly chopped parsley
1/4 tsp dried basil, crumbled
1/2 c dry sherry
1 tsp Dijon mustard
2 med tomatoes, seeded and chopped
3/4 c half and half (I used heavy cream)
Melt butter over med-high; pat chicken dry and season with salt, pepper, and nutmeg. Add chicken to skillet and cook til browned on one side, about 3 minutes. Add mushrooms and onions; turn chicken and cook til browned, stirring mushrooms occasionally, about 3 minutes. Sprinkle with parsley and basil. Reduce heat to med-low. Stir in sherry. Cover and simmer til chicken is springy to touch, about 10 minutes. Transfer chicken to platter and keep warm (I didn't bother). Stir mustard into mushroom mixture, mix in tomatoes and cream. Increase heat and boil til thickened, stirring occasionally, about 8 minutes. Return chicken to sauce and serve.