Chicken Breasts in Sherried Tomato Cream
From mamalou 15 years ago
- 30 minutes to make
- Serves 4
This is delicious! I double the sauce recipe because my family likes to get out the bread to sop it all up Good enough for company!!
Ingredients
- 1/2 tsp salt shopping list
- 1/8 tsp white pepper shopping list
- 1/8 tsp ground nutmeg shopping list
- 4 boneless, skinless chicken breast halves shopping list
- 1 1/2 TBS butter or margarine shopping list
- 1/4 cup finely chopped onion shopping list
- 1/3 lb. mushrooms, sliced (I used 8 oz.) shopping list
- 1/4 cup chopped parsley shopping list
- 1/4 tsp dried basil shopping list
- 1/3 cup dry sherry (not cream sherry) shopping list
- 1 tsp Dijon mustard shopping list
- 1 tomato, seeded and diced shopping list
- 1/2 cup heavy cream shopping list
How to make it
- In a small bowl, combine salt, pepper, and nutmeg. Sprinkle over chicken breasts, both sides.
- In a large skillet, melt butter; add chicken and brown on both sides. Place onions and mushrooms around the sides of the skillet. Sprinkle chicken evenly with parsley and basil. Pour in sherry, bring to boil. Cover and simmer for 20 minutes or until chicken is done. Transfer chicken to serving platter, keep warm.
- Stir mustard in skillet; add tomato and cream. Bring to boil. Cook, stirring occasionally, until slightly thickened. Pour sauce over chicken. Enjoy!
People Who Like This Dish 2
- tilgidh Blackshear, GA
- kimberry Mesa, Arizona
- greekgirrrl Long Island, NY
- minitindel THE HEART OF THE WINE COUNTRY, CA
- danerin2 Medford, NJ
- mamalou Attleboro, MA
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The Rating
Reviewed by 4 people-
it sounds delicious mamalou yummmmmmmmm big 5
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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This is great! got my 5.
Thank you for the posting.
Tilgidh
tilgidh
in Blackshear loved it
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