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. Heres 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.
• 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.
• Prepare all ingredients.
• Microwave rice and add herbs.
• Make chicken.
Here are the ingredients youll 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
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.