Using sherry as a cooking liquid produces moist and tender chicken. Mushrooms and a little cream finish the sauce. It takes only minutes to make. This dish can be made ahead and re-warmed. ADVERTISING Using sherry as a cooking liquid
Using sherry as a cooking liquid produces moist and tender chicken. Mushrooms and a little cream finish the sauce. It takes only minutes to make. This dish can be made ahead and re-warmed.
Fresh herbs add color and flavor to microwaveable brown rice. Here’s how to make it:
Herbed Rice: Cook 1 package microwaveable brown rice according to package instructions. Measure out 1 1/2 cups and save the rest for another use. Stir in 1/4 cup chopped parsley, 1/4 cup sliced chives, 1 teaspoon olive oil and salt and freshly ground pepper to taste. Makes 2 servings.
HELPFUL HINTS
—Any type of mushroom can be used.
—A quick way to chop parsley and chives is to snip them with a scissors.
—Sherry should be cooked over a low heat. It burns easily.
—The skillet should hold the chicken thighs in one layer. If it is too big, the juices will run along the bottom and evaporate.
COUNTDOWN
—Prepare all ingredients.
—Microwave rice and add herbs.
—Make chicken.
This meal contains 674 calories per serving with 30 percent of calories from fat.
Fred Tasker’s wine tip: Chicken cooked with sherry? I’d drink a nice dry fino-style sherry.
SHOPPING LIST
Here are the ingredients you’ll need for tonight’s Dinner in Minutes:
—To buy: 3/4 pound boneless, skinless chicken thighs; 1 bottle dry sherry; 1/2 pound sliced portobello mushrooms; 1 package microwave brown rice; 1 small carton heavy cream; 1 bunch parsley; 1 bunch chives.
—Staples: Olive oil, minced garlic, flour, salt, black peppercorns.
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CHICKEN IN SHERRY MUSHROOM SAUCE
3/4 pound boneless, skinless chicken thighs
2 teaspoons olive oil
1 tablespoon flour
3/4 cup dry sherry
1/2 pound sliced portobello mushrooms
2 teaspoons minced garlic
Salt and freshly ground pepper
2 tablespoons heavy cream
Remove visible fat from chicken. Heat oil over medium-high heat in a nonstick skillet just large enough to hold the chicken in one layer. Add the chicken and brown 2 minutes. Turn and brown 2 minutes. Add the flour and mix it to a paste in the fat in the skillet. Add the sherry a little at a time, stirring to mix in the flour mixture. Add the mushrooms and garlic. Continue to cook stirring to thicken the sauce, about 2 minutes. A meat thermometer should read 170 degrees. Stir in the cream. Divide chicken and mushrooms between 2 dinner plates and spoon sauce on top. Makes 2 servings.
Per serving: 469 calories (33 percent from fat), 17.3 g fat (6.0 g saturated, 7.4 monounsaturated), 182 mg cholesterol, 36.6 g protein, 19.4 g carbohydrates, 0.9 g fiber, 182 mg sodium.
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(Linda Gassenheimer is the author, most recently, of “Fast and Flavorful: Great Diabetes Meals from Market to Table.” Her website is dinnerinminutes.com. Follow her on Twitter lgassenheimer. lindadinnerinminutes.com)
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©2014 The Miami Herald
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