Sherry Cream Chicken recipe
Kick & Creamy Chicken in Sherry Cream with Fresh Mushrooms & Greens
(Prep & cook time: 30 mins. Serves 6-8)
Your local fresh shopping list is bolded:
♦ Prepare 1 1/2 cups Quick-Cooking Rice & set aside. ♦ In a large
skillet or wok on high, brown Chicken Breasts on both sides with
1 diced Onion in 2 T. Butter. Reduce heat to medium/low. Gourmet
Tip: Stir in 3/4 cup Sherry, scraping the bottom of the pan to release
browned pieces into the sauce for flavor. Mix in 1/2 cup chopped
Parsley & the Kick & Creamy packet. Cover & cook until chicken
is done (about 12 mins). ♦ Uncover, and stir in 6 oz. Cream Cheese,
1 can Cream of Mushroom Soup (or Cream of Chicken) & 2 cups
Half & Half. Add 16 oz. sliced fresh Mushrooms and 1 lb. 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 1 1/2 cups uncooked Long Grain Rice, and add to crock pot with 1 1/2 cups 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.