Chicken & Mushrooms in Sherry Sauce
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
vegetable oil
|
|
| 6 | each |
chicken breasts
skinned, boned, cut into 1/2 inch cubes |
|
| 2 | cloves |
garlic
minced |
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
lemon pepper
|
*
|
| 1 | cup |
sherry
dry |
*
|
| 1 | cup |
chicken broth
|
|
| 2 | teaspoons |
lemon juice
|
|
| 2 | each |
bay leaves
|
*
|
| 18 | ounces |
mushrooms, canned
whole, drained |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
vegetable oil
|
|
| 6 | each |
chicken breasts
skinned, boned, cut into 1/2 inch cubes |
|
| 2 | cloves |
garlic
minced |
|
| 59 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
lemon pepper
|
*
|
| 237 | ml |
sherry
dry |
*
|
| 237 | ml |
chicken broth
|
|
| 1E+1 | ml |
lemon juice
|
|
| 2 | each |
bay leaves
|
*
|
| 520.2 | ml/g |
mushrooms, canned
whole, drained |
|
Directions
In large skillet, heat oil over medium-high heat.
Add chicken; stir until chicken is no longer pink.
Remove chicken with slotted spoon.
Add onion and garlic; cook until tender.
Stir in flour, salt and lemon pepper seasoning; mix well.
Gradually add sherry, chicken broth, lemon juice and bay leaves.
Cook over medium heat about 3 minutes or until thickened.
Add chicken and mushrooms, simmer 5 minutes.
