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Category: Chicken
Prep Time: Cook Time: Total Time:
4 to 6 chicken half breasts, or 1 1/2 to 2 pounds boneless chicken breast pieces, or 1 (3 to 3 1/2-pound) frying/broiler chicken, cut into serving pieces, or 3 to 3 1/2pounds Pick-of-the-Chick, or 3 to 3 1/2 pounds assorted chicken pieces (breast halves, wings, drumsticks, and/or thighs), skin removed, if desired
About 1/3 cup flour or as needed, divided
About 3 to 4 tbsp extra virgin olive oil or other cooking oil (corn, canola, or safflower oil), or butter
Salt and freshly ground black pepper to taste
1 garlic clove, peeled and minced
1 cup coarsely chopped peeled onion
1 1/2 cups chicken broth
2 to 3 sprigs fresh tarragon or 1/4 to 1/2 tsp dried tarragon leaves
8 oz fresh mushrooms, sliced
1/2 cup dry or sweet sherry
1/3 to 1/2 cup minced parsley (no stems)
Paprika and sprigs of fresh tarragon and/or parsley (no stems) for garnish
On a sheet of wax paper, dredge chicken pieces in flour, coating each lightly.
In a large heavy skillet or Dutch oven, heat oil or melt butter over moderate heat. Add chicken pieces, browning each piece thoroughly, turning frequently. Season chicken with salt and pepper to taste. Remove chicken pieces, retaining hot drippings in the pan, and set aside.
Add garlic and onion to pan, saute in hot drippings, stirring frequently, over moderate heat until just crisp tender, but not browned. Stir in 1 tbsp flour. Gradually add chicken broth, blending well. Return chicken pieces to pan, coating each piece well with liquid and onion mixture. Place tarragon sprigs over chicken pieces, or add dried tarragon to liquid. Reduce heat and simmer, partially covered, for 50 minutes. Stir in mushrooms, sherry and minced parsley. Continue to simmer, uncovered, for about 8 to 10 minutes or until mushrooms are just tender.
To serve, arrange a chicken piece or pieces on each dinner plate, spoon sherried mushroom sauce over each serving. Garnish each with a sprinkle of paprika and a sprig of tarragon and parsley. 4 to 6 servings
Variations: Add 1/3 cup drained diced pimento to sherry mixture. Use fresh thyme in place of tarragon.
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SAUTEED CHICKEN WITH SHERRY, MUSHROOMS, AND TARRAGON
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Category: Chicken
Prep Time: Cook Time: Total Time:
4 to 6 chicken half breasts, or 1 1/2 to 2 pounds boneless chicken breast pieces, or 1 (3 to 3 1/2-pound) frying/broiler chicken, cut into serving pieces, or 3 to 3 1/2pounds Pick-of-the-Chick, or 3 to 3 1/2 pounds assorted chicken pieces (breast halves, wings, drumsticks, and/or thighs), skin removed, if desired
About 1/3 cup flour or as needed, divided
About 3 to 4 tbsp extra virgin olive oil or other cooking oil (corn, canola, or safflower oil), or butter
Salt and freshly ground black pepper to taste
1 garlic clove, peeled and minced
1 cup coarsely chopped peeled onion
1 1/2 cups chicken broth
2 to 3 sprigs fresh tarragon or 1/4 to 1/2 tsp dried tarragon leaves
8 oz fresh mushrooms, sliced
1/2 cup dry or sweet sherry
1/3 to 1/2 cup minced parsley (no stems)
Paprika and sprigs of fresh tarragon and/or parsley (no stems) for garnish
On a sheet of wax paper, dredge chicken pieces in flour, coating each lightly.
In a large heavy skillet or Dutch oven, heat oil or melt butter over moderate heat. Add chicken pieces, browning each piece thoroughly, turning frequently. Season chicken with salt and pepper to taste. Remove chicken pieces, retaining hot drippings in the pan, and set aside.
Add garlic and onion to pan, saute in hot drippings, stirring frequently, over moderate heat until just crisp tender, but not browned. Stir in 1 tbsp flour. Gradually add chicken broth, blending well. Return chicken pieces to pan, coating each piece well with liquid and onion mixture. Place tarragon sprigs over chicken pieces, or add dried tarragon to liquid. Reduce heat and simmer, partially covered, for 50 minutes. Stir in mushrooms, sherry and minced parsley. Continue to simmer, uncovered, for about 8 to 10 minutes or until mushrooms are just tender.
To serve, arrange a chicken piece or pieces on each dinner plate, spoon sherried mushroom sauce over each serving. Garnish each with a sprinkle of paprika and a sprig of tarragon and parsley. 4 to 6 servings
Variations: Add 1/3 cup drained diced pimento to sherry mixture. Use fresh thyme in place of tarragon.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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