Chicken In Creamy Dijon-sherry Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | August 1992 | 1 | Servings | |
INGREDIENTS
| 4 | Boneless skinless chicken | |
| breast halves | ||
| 2 | T | Butter, 1/4 stick |
| 8 | oz | Button mushrooms, thinly |
| sliced | ||
| 1 | Onion, finely chopped | |
| 1 | Generous tablespoon green | |
| peppercorns in drained | ||
| brine | ||
| 1 1/4 | c | Canned low-salt chicken |
| broth | ||
| 3/4 | c | Whipping cream |
| 2 | T | Dry Sherry |
| 1 1/2 | T | Dijon mustard |
INSTRUCTIONS
Season chicken with salt and pepper. Melt butter in heavy large skillet over medium heat. Add chicken and saute until just cooked through, about 4 minutes per side. Transfer chicken to plate. Add mushrooms, onion and peppercorns to skillet and saute until onion is tender, about 7 minutes. Add broth, cream, Sherry and mustard to skillet. Simmer until reduced to sauce consistency, scraping up browned bits, about 15 minutes. Return chicken and any accumulated juices to pan. Cook until chicken is just heated through, about 4 minutes longer. Serves 4. Bon Appetit August 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1760
Calories From Fat: 995
Total Fat: 112g
Cholesterol: 598mg
Sodium: 5746.7mg
Potassium: 2690.7mg
Carbohydrates: 26g
Fiber: 2.7g
Sugar: 9.7g
Protein: 146.9g