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.
• 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.
• 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.
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.
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.