How To make Chicken and Mushrooms In Sherry Sauce
1/3 c Oil
6 Whole chicken breasts,
-skinned,boned,cut into 1/2 -inch cubes 2 Garlic cloves, minced
1/4 c Flour
1 ts Salt
1 ts Lemon pepper seasoning
1 c Dry sherry
1 c Chicken broth
2 ts Lemon juice
2 Bay leaves
4 4.5 oz. jars whole mushrooms
-drained In large skillet, heat oil over medium-high heat. Add chicken; stir until chicken is no longer pink. Remove chicken with slotted spoon. Add onion and garlic; cook until tender. Stir in flour, salt and lemon pepper seasoning; mix well. Gradually add sherry, chicken broth, lemon juice and bay leaves. Cook over medium heat about 3 minutes or until thickened. Add chicken and mushrooms, simmer 5 minutes or until cup) servings. Typed in MMFormat by cjhartlin@msn.com Source: Pillsbury Party Cookbook -----
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Easy Creamy Mushroom Sauce | Chef-Jean Pierre
Hello There Friends, today I am going to demonstrate how to make my fabulous Mushroom Sauce! I am revamping the Sauce Collection with the Mushroom Sauce being the first of the bunch. This Mushroom Sauce can be served with anything you want! And if you are worried that you don't like mushrooms then try my technique in cooking them! Let me know what you think in the comments below.
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Pierogies With Creamy Mushroom and Sherry Sauce Recipe
Pierogies With Creamy Mushroom and Sherry Sauce Recipe
This will be your favourite chicken Marsala Recipe (with wild mushrooms)
Chicken Marsala is made using a fortified wine that originated in Sicily, like Sherry or Madeira. This version has a cream sauce and reduced with dried wild forest mushrooms. The flour coated chicken breast is sautéed in butter and olive oil with fresh thyme, rosemary, mushrooms, shallots, garlic, chicken stock, Marsala and cream. The chicken is rested in a warm place and this helps in keeping the breasts juicy, it is then reheated just before serving. You can use your favourite dry mushrooms, but it's the mixture of fresh and dried that bring this recipe up a level. I used a mixture of dried wild forest mushrooms consisting of oyster, black fungus and boletes mushrooms. Other alternatives you could use are Porcini, chanterelle and morel. For the fresh I used Swiss browns also known as Cremini (Agaricus bisporus).
It’s all made using one pan and quick to make for a restaurant style dish that will impress any foodie. Enjoy Creamy Chicken Marsala!
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Sherry Cream Chicken Cooking Instructions
Watch step by step instructions on how to cook and serve your Dream Dinners Sherry Cream Chicken dinner. For more dinner details visit
Chicken with Creamy Mushroom Sauce
A quick 20 minute chicken dinner that’s simple enough for midweek but elegant enough for company – take my versatile Creamy Mushroom Sauce and serve it with a lightly crusted chicken breast. It’s very, very, very good.
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