Author :: Mrs Liz
Category :: Main Dish Recipes
Ingredients ::
- 2 whole chicken breasts (about 2 Lbs.) halved, boned, skinned
- salt, white pepper, and ground nutmeg
- 1-1/2 Tablespoons butter or margarine
- 1/4 cup finely chopped onion
- 1/3 Lb. mushrooms, sliced
- 1/4 cup chopped parsley
- 1/4 teaspoon dried basil leaves
- 1/3 cup dry sherry
- 1 teaspoon Dijon-style mustard
- 1 medium tomato, peeled, seeded, chopped
- 1/2 cup whipping cream
Makes: 4 servings
Prep time: 15 minutes
Cooking time: 25 minutes
Serve with potatoes, rice or noodles.
Sprinkle chicken breasts lightly on all sides with salt, white pepper and nutmeg. Brown lightly in heated butter in a large frying pan. As you turn chicken to brown second sides, add onions and mushrooms around the edges.
Sprinkle chicken evenly with parsley and basil. Pour in sherry. Bring to boiling. Cover. Reduce heat and simmer just until thickest part of chicken is white when tested with a knife, about 20 minutes. Transfer chicken to a warm serving dish and keep warm.
Smoothly stir mustard into liquid in pan; add tomato and cream. Bring to boiling. Cook, stirring occasionally, until liquid is shiny, reduced and slightly thickened. Taste; add salt, if needed. Pour sauce over chicken.
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