Sherry Cream Chicken recipe
Chic & Creamy Chicken in Sherry Cream with Fresh Mushrooms & Greens
This recipe can easily be made LOW CARB.
Prep & cook time: 30 mins. (4 servings)
YOUR LOCAL FRESH SHOPPING LIST:
♦ 4 boneless skinless Chicken Breasts
♦ 1 1/2 T. (1/2 packet) Spitfire Gourmet Chic & Creamy
♦ Quick Cooking Rice
♦ 10 oz. fresh Spinach
♦ 1 yellow Onion
♦ 8 oz. Mushrooms
♦ 6 oz. Cream of Mushroom Soup (organic is best)
♦ 4 oz. Cream Cheese
♦ Half & Half
♦ Sherry Cooking Wine (found in any liquor store)
1. Prepare 4 servings Quick-Cooking Rice & set aside.
2. In a large skillet or wok on high, brown Chicken Breasts on both sides with
1/2 diced Onion in 1 T. Butter.
3. Reduce heat to medium/low, and mix in 1 1/2 T. (1/2 packet) Spitfire Gourmet Chic & Creamy and 1/2 cup Sherry. Cover & cook until chicken is done (about 12 mins). Gourmet Tip: Scraping the bottom of your pan while stirring in an acidic liquid like wine or vinegar will “release” the browned pieces and their flavor into your recipe.
4. Uncover, and stir in 4 oz. Cream Cheese, 6 oz. Cream of Mushroom Soup (or Cream of Chicken) & 1 cup Half & Half. Add 8 oz. sliced fresh Mushrooms and 10 oz. (about 6 cups) chopped fresh Spinach, and cook until hot. Serve over rice.
WINE: This recipe pairs great with a hearty Merlot (red) or Chardonnay (white).
♦ Instant Pot: Place chicken in bottom of pot. Mix remaining ingredients, and pour on top. Pressure cook for 5 minutes + 10 minutes natural release; Then release remaining steam and open lid. (Cook rice separately.)
♦ Slow Cooker: Substitute 3/4 cup uncooked Long Grain Rice, and add to crock pot with 3/4 cup water (or chicken broth) and all ingredients (except veggies). Cook 3 hours on high or 6 hours on low, stirring in Mushrooms and Spinach in the last 30 minutes.