Quick Fix for 2

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

Miami HeraldMarch 11, 2014 


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


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.


• 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.

News & Observer is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Commenting FAQs | Terms of Service