Chicken And Mushrooms In Sherry

Serves 4
Recipe by Cburd.
Published in: Bon Appetit

6 garlic cloves -- pureed
1 pinch salt
1 teaspoon Worcestershire sauce
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
4 chicken breasts -- boned, split and skinned
1/2 cup butter
1/2 cup all-purpose flour
2 onions -- medium, thinly sliced
2 cup sliced mushrooms
2 cup chicken stock
1 cup dry Sherry
Freshly cooked rice

Combine 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.

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