Sherried Chicken

• 8 pieces chicken tenders
• (boneless & skinless)
• 1 cup fresh, sliced mushrooms
• 2 Tb olive oil
• flour, salt, pepper, for dredging chicken
• 2 Tb. olive oil or low fat
• butter
• 1 clove garlic finely chopped
• 2 cups chicken stock
• 1/3 cup cooking sherry
• 1 1/2 tsp. Worcestershire sauce
• 1/3 cup light or fat free cream

1. Dredge fresh chicken tenders
2. in flour, salt & pepper. Shake
3. off excess. Fry in olive oil
4. approx. 5-6 min. on each side
5. until just lightly browned.
6. Add sliced mushrooms and cook
7. 2 minutes longer until mushrooms
8. are just turning golden.
9. Remove from skillet and place
10. in a bowl.
11. Add 2 Tb. olive oil and/or
12. low fat butter to skillet.
13. Add chopped garlic and cook
14. for 1 minute -- do not allow
15. garlic to turn brown. Add
16. chicken broth and sherry. Bring
17. just to light boil and reduce
18. heat to simmer for 8 minutes.
19. Add cream & Worcestershire
20. sauce and cook on medium heat
21. for 2 minutes. Return chicken
22. and mushrooms to sauce in pan.
23. Cook covered on low just until
24. chicken is heated through.
25. Serve with rice and steamed
26. vegetables (ie. carrots shreds &
27. broccoli)

chicken tenders, mushrooms, olive oil, flour, olive oil, butter, garlic, chicken stock, cooking sherry, worcestershire sauce, light

Taken from www.epicurious.com/recipes/member/views/sherried-chicken-1208489 (may not work)