| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Poultry, Vegetables | 4 | Servings | |
INGREDIENTS
| 3 | lb | Chicken |
| 1 | lb | Mushrooms, sliced |
| 2 | Garlic cloves, chopped | |
| 1 | Onion, sliced | |
| 6 | tb | Olive oil |
| 1 | tb | Butter |
| 1/2 | c | Sherry |
| 1/4 | ts | Basil, crushed |
| 1/2 | ts | Tarragon, crushed |
| 1 | ds | Salt |
| 1 | ds | Pepper |
INSTRUCTIONS
Cut chicken into serving pieces. Wash and pat dry. Season with salt and pepper. In skillet heat butter, garlic, and 2/3 of oil.Brown chicken on both sides (about 10 minutes) Lower heat and continue Cooking for 25 minutes. In separate skillet heat 2-tbl oil. Saute' onions until clear. About 5 minutes. Add mushrooms and 2-tbl water; simmer 10 minutes; Add to chicken. Cover and simmer chicken 15 minutes. Pour in sherry, up heat and boil for 1 minute. Serve hot. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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