Sherried breast of chicken

12 Servings

Ingredients

Quantity Ingredient
6 Whole chicken breasts; cut in half
1 Stick butter
½ cup Sherry
2 cups Sliced mushrooms; sauted in
2 tablespoons Butter or Kraft margarine
½ cup Whipping cream

Directions

Mix 2 tablespoons cornstarch with 4 tablespoons whipping cream. Saute chicken in butter on all sides; add wine and cover for about 20 minutes or until chicken is done. Remove chicken breast to heated platter. Salt and pepper to taste. Bring pan drippings and ½ cup cream to a boil; slowly add cornstarch-cream mixture; all of mixture may not be required; cook until thickened; add sauted mushrooms. For serving, pour mushroom sauce over each chicken breast. Serves 12.

ARKANSAS TODAY, CHANNEL 11, KTHV 12/19/1990

"COOKING WITH DON BINGHAM"

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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