Sherried Breast Of Chicken
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry | 12 | Servings | |
INGREDIENTS
| 6 | Whole chicken breasts, cut | |
| in half | ||
| 1 | Stick butter | |
| 1/2 | c | Sherry |
| 2 | c | Sliced mushrooms, sauted in |
| 2 | T | Butter or Kraft margarine |
| 1/2 | c | Whipping cream |
| 12/19 | 90 |
INSTRUCTIONS
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 1/2 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 "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, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 163
Calories From Fat: 109
Total Fat: 12.4g
Cholesterol: 58.3mg
Sodium: 26.6mg
Potassium: 91.8mg
Carbohydrates: 1.1g
Fiber: 0g
Sugar: <1g
Protein: 9.2g