Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Chicken And Mushrooms In Sherry
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- #85608
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
6 cloves garlic, pureed
1 pinch salt
1 teaspoon Worcestershire sauce
1 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 chicken breasts, boned, split and skinned
1/2 cup butter
1/2 cup all-purpose flour
2 onions, medium, thinly sliced
2 cups sliced mushrooms
2 cups chicken stock
1 cup dry sherry
freshly cooked rice
directions
Puree garlic with first measure of salt. Combine pureed garlic, Worcestershire sauce, paprika, cumin, salt and pepper in shallow dish. Add chicken and let stand 15 minutes, turning once.
Melt butter in large skillet over medium heat until hot but not brown. Dredge chicken in flour, shaking off excess. Cook until browned, about 2 minutes per side. Remove chicken using slotted spoon and keep warm.
Add onions and mushrooms to skillet and saute until tender, 3 to 5 minutes. Add chicken stock and Sherry. Return chicken to skillet. Cover and cook until tender, about 15 minutes. Transfer chicken to platter using slotted spoon and keep warm. Simmer sauce until thickened.
Pour sauce over chicken. Serve with freshly cooked rice.
added by
tpogue
nutrition data
Nutritional data has not been calculated yet.
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