Quick Fix for 2

Quick Fix for 2: Simmer chicken in sherry-spiked mushroom sauce

Miami HeraldMarch 11, 2014 

FOOD QUICKFIX MI

Using sherry as a cooking liquid produces moist and tender chicken. Mushrooms and a little cream finish the sauce.

PATRICK FARRELL — MCT

Using sherry as a cooking liquid produces moist and tender chicken. Mushrooms and a little cream finish the sauce. It takes only minutes to make. This dish can be made ahead and re-warmed.

Fresh herbs add color and flavor to microwaveable brown rice. Here’s how to make it: Cook 1 package microwaveable brown rice according to package instructions. Measure out 1 1/2 cups and save the rest for another use. Stir in 1/4 cup chopped parsley, 1/4 cup sliced chives, 1 teaspoon olive oil and salt and freshly ground pepper to taste.

Helpful hints

• Any type of mushroom can be used.

• A quick way to chop parsley and chives is to snip them with scissors.

• Sherry should be cooked over low heat. It burns easily.

• The skillet should hold the chicken thighs in one layer. If it is too big, the juices will run along the bottom and evaporate.

Countdown

• Prepare all ingredients.

• Microwave rice and add herbs.

• Make chicken.

Shopping list

Here are the ingredients you’ll need:

To buy: 3/4 pound boneless, skinless chicken thighs; 1 bottle dry sherry; 1/2 pound sliced portobello mushrooms; 1 package microwave brown rice; 1 small carton heavy cream; 1 bunch parsley; 1 bunch chives.

Staples: Olive oil, minced garlic, flour, salt, black peppercorns.

The Miami Herald

Gassenheimer: dinnerinminutes.com

Chicken in Sherry Mushroom Sauce

3/4 pound boneless, skinless chicken thighs

2 teaspoons olive oil

1 tablespoon flour

3/4 cup dry sherry

1/2 pound sliced portobello mushrooms

2 teaspoons minced garlic

Salt and freshly ground pepper

2 tablespoons heavy cream

REMOVE visible fat from chicken. Heat oil over medium-high heat in a nonstick skillet just large enough to hold chicken in one layer. Add chicken and brown 2 minutes. Turn and brown 2 minutes. Add flour and mix it to a paste in the fat in the skillet. Add sherry a little at a time, stirring to mix in the flour mixture. Add mushrooms and garlic. Continue to cook stirring to thicken the sauce, about 2 minutes. A meat thermometer should read 170 degrees. Stir in cream. Divide chicken and mushrooms between 2 dinner plates and spoon sauce on top.

Per serving: 469 calories (33 percent from fat), 17.3 g fat (6.0 g saturated, 7.4 monounsaturated), 182 mg cholesterol, 36.6 g protein, 19.4 g carbohydrates, 0.9 g fiber, 182 mg sodium.

Yield: 2 servings.

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