Quick fix: Simmer chicken in sherry-spiked mushroom sauce

The Miami HeraldMarch 26, 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/Miami Herald/MCT)

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:

Herbed Rice: Cook 1 package microwaveable brown rice according to package instructions. Measure out 1 ½ 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. Makes 2 servings.

• Fred Tasker's wine tip: Chicken cooked with sherry? I'd drink a nice dry fino-style sherry.

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 the chicken in one layer. Add the chicken and brown 2 minutes. Turn and brown 2 minutes. Add the flour and mix it to a paste in the fat in the skillet. Add the sherry a little at a time, stirring to mix in the flour mixture. Add the mushrooms and garlic. Continue to cook stirring to thicken the sauce, about 2 minutes. A meat thermometer should read 170 degrees. Stir in the cream. Divide chicken and mushrooms between 2 dinner plates and spoon sauce on top. Makes 2 servings.

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.

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