Chicken with Sherried Mushrooms
|
Cooking time: 50 minutes for menu Cooking schedule: see below for "menu" instructions |
If you have any cream, crème fraiche, Greek yogurt or sour cream lurking in the fridge you can use it here. If not, you can use the same amount of milk or chicken stock. Serve on a bed of Wild Rice....or Basmati if you don't want to take the time to cook the wild rice.
Chicken Breasts with Sherried Mushrooms Time: 30 minutes
Mushrooms soak up the flavors they're cooked with, and when simmered with a bit of sherry, they turn simple chicken breasts into an elegant, gourmet dish suitable for guests... or just a delicious mid-week treat.
2 chicken breasts, boneless, skinless
4 oz mushrooms
1/4 cup (2oz, 50ml) sherry
3/8 cup (3 oz, 75ml), heavy cream or crème fraiche
or substitute the same amount of milk or chicken stock with 1 tsp of cornstarch dissolved
1/2 cup (2 oz, 75gr) shredded cheese
1 tbs olive oil
1 tbs white Balsamic vinegar or white wine tarragon
Clean and thickly slice mushrooms. Heat oil in medium nonstick skillet. Add chicken breasts and brown on both sides, about 10 minutes total. Remove and keep warm. Add mushrooms and vinegar to pan and sauté 5 minutes. Add sherry to mushrooms and scrape up any browned bits. Return chicken to pan, turn heat to low and simmer 5 - 10 minutes, until chicken is cooked through. Remove chicken and put on small platter, cover with the pan lid. Increase the heat to medium high and add the cream to the pan. Boil rapidly, stirring, for about 3 minutes, until sauce has reduced and thickened. Add vinegar and stir. Pour sauce over chicken and sprinkle with cheese. Cover again, briefly, until cheese softens. Serve.
Wild Rice Time: 50 minutes
It's called 'rice' but it is really a grass. If, like me, you don't have access to wild rice, substitute Brown or Basmati rice. I bring it back from the U.S. It has a wonderfully, nutty taste that goes well with roasted meats and flavorful sauces.
1/3 cup wild rice
2/3 cup chicken stock
2/3 cup water
1/2 onion use the other half tomorrow
1 stalk celery
1 tbs butter
1 tbs Sherry or Madeira
Rinse rice and put into a small sauce pan. Add stock, water and bring to boil. Cover, reduce heat and simmer for 40 - 45 minutes. Check your package for proper directions and proportions - it may vary. Cooking time will vary according to freshness of rice, altitude, whatever. Simmer until tender. We prefer to have most of the kernels "popped". When rice is close to being done finely chop onion and celery. Heat butter in small skillet. Sauté onion and celery until tender, 5 - 8 minutes. If there is any stock left when the rice is done you will need to drain it. Add onion and celery to rice and mix. Add Sherry or Madeira, stir and serve.
Carrots with Mustard Glaze Time: 25 minutes
I got the idea for this in a Williams Sonoma cookbook. Honey could be used instead of the Brown sugar. The color is a bit odd but the flavor is wonderful!
2 - 3 carrots
1/2 cup water
1/2 tsp thyme
1 tbs Brown sugar
1 tbs Dijon-style mustard
1 tbs chicken stock
Peel carrots, and cut into rounds about 1/4" (.6cm) thick. Put carrots and water into a small saucepan or nonstick skillet. Bring to a simmer over medium heat. Reduce heat and let simmer until done, 10 - 15 minutes. Drain carrots and return empty pan to heat. Add stock, brown sugar, thyme and mustard and stir until sugar is melted. Add carrots and stir, over high heat until glaze is thick and hot. Serve.
top of page
Cooking schedule: 50 minutes |
Pause for reflection |
Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
All text and images are copyright © 2005 - 2007 Kathleen Lerum Zeller.
All rights reserved unless otherwise indicated
