Dinner in minutes

Simmer chicken in sherry-spiked mushroom sauce

 
 
Chicken in Sherry Mushroom Sauce with Herbed Rice
Chicken in Sherry Mushroom Sauce with Herbed Rice
PATRICK FARRELL / MIAMI HERALD STAFF

Main Dish

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.


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.

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.

Read more Dinner In Minutes stories from the Miami Herald

  •  
 <span class="cutline_leadin">Ready in minutes: </span>Grilled pork with plum salsa and corn on the cob.

    Dinner in minutes

    Plum salsa puts grilled pork tenderloin over the top

    This Labor Day weekend, add a touch of color and flavor to your dinner with salsa made with juicy, ripe plums. They’re in season through October and give an intriguing sweet and tart flavor that’s a perfect topping for this 15-minute grilled pork dinner.

  •  
 <span class="cutline_leadin">Up in smoke:</span> This salad with orzo and sliced tomatoes gets a smoky note from smoked trout.

    Dinner in minutes

    Flavor billows from smoked trout salad

    This smoked fish salad is a light and simple dish for a hot summer night.

  •  
 <span class="cutline_leadin">Vegetarian times: </span>Use orzo to make this nutty pasta pilaf, an easy one-pot meal.

    Dinner in Minutes

    Pile this orzo pilaf onto your plate

    Here is a light, vegetarian summer supper that will keep your kitchen cool — no need to turn on the oven — and requires very little cleanup.

Miami Herald

Join the
Discussion

The Miami Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

The Miami Herald uses Facebook's commenting system. You need to log in with a Facebook account in order to comment. If you have questions about commenting with your Facebook account, click here.

Have a news tip? You can send it anonymously. Click here to send us your tip - or - consider joining the Public Insight Network and become a source for The Miami Herald and el Nuevo Herald.

Hide Comments

This affects comments on all stories.

Cancel OK

  • Marketplace

Today's Circulars

  • Quick Job Search

Enter Keyword(s) Enter City Select a State Select a Category