Chicken with a mushroom and garlic sauceI have been informed that the making of this particular sauce should be preserved for posterity. I dunno, try it yourself and see what you think. IngredientsPackage of 3 chicken breast piecesFlour 1 cup chicken broth 4 button mushrooms 4 cloves garlic Butter or margarine Chopped basil Paprika Cooking sherry Fresh ground black pepper 2 tsp olive oil Preparing the chickenPut flour on a plate and bread the chicken pieces in the flour. Save the flour. Coat a skillet with the olive oil and cook the chicken pieces over a medium high heat. Turn over when bottom is well browned. When both sides are well browned the chicken is ready for the sauce.Preparing the sauceHeat the chicken broth to a low boil and leave simmering while preparing the chicken and the sauce.Chop the mushrooms and garlic. Melt 3 pats margarine in a saute pan. Add the chopped mushrooms and garlic. Add a dab of chopped basil. Add fresh ground black pepper. Cook for a bit, stirring regularly. Add about a tablespoon of cooking sherry. Cook a bit more, stirring regularly. Add paprika until red. Cook until you think ingredients are ready and add to the chicken stock. Use remaining flour from breading chicken to thicken the sauce. Simmer until needed. Combining the sauce and the sauceWhen the chicken is well browned on both sides pour the sauce over the chicken. Cook briefly and then remove the skillet from the heat.Serves two. This page was last updated August 8, 2003. |