Chicken w/ Mushroom Sherry Sauce
Categories: Poultry, Dixie, Southern, Maindish
Yield: 4 servings
3 lb Chicken pieces
1 ea Onion chopped
2 ea Garlic cloves minced
8 oz Fresh mushrooms sliced
1 c Dry sherry
Sea salt & black pepper to taste
2 tb Olive oil
1 tb Butter
4 tb Chopped parsley
Heat olive oil & butter to med-high heat in a heavy dutch oven with lid.
Salt & pepper chicken then brown it on all sides.
Set aside.
Remove all oil/butter from pan except for 1 tb.
Add onion, garlic & mushrooms.
Sautee for 5-8 mins.
Return chicken pieces to pan Then add sherry,
Stir a little and bring to a boil.
Reduce heat to simmer & place lid on at an angle.
Continue to simmer for about 45 mins. until chicken is done.
You may add a little water or chicken broth as this is cooking if necessary.
Garnish with parsley.
Serve over steamed rice or boiled potatoes.
ORIGIN:
Mary Kay Moon, Chattanooga-TN, circa 2003
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Comments: 12
this will be on our dinner table tomorrow
thanks