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Portobello Chicken Recipe
1 lb boneless skinless chicken breasts
2 tablespoons extra-virgin olive oil
2 large portobello mushroom caps, stems removed
2 tablespoons butter or margarine
2 cloves garlic, minced
2 tablespoons onions, very finely diced
2 tablespoons fresh rosemary, minced
6 tablespoons dry sherry
1 cup heavy cream
2 tablespoons chopped fresh parsley
1/2 teaspoon fresh ground black pepper
Trim any fat and sinew from chicken breasts; pound to 1/2" thickness. Heat 2 tbsp. olive oil in large saute pan; cook chicken breasts about 5-6 minutes per side, or until nicely browned and cooked through; set aside and keep warm. Slice mushrooms into pieces about 3/8" thick; have ready to saute. Heat 2 tbsp. butter in saute pan; add onion and cook 1 minute; add garlic and cook 1-2 minutes more or until onion turns translucent and is tender. Add mushrooms and cook until mushrooms become tender, 5 minutes or so, adding a little more butter if necessary; add rosemary just as mushrooms are becoming done. Stir in dry sherry and cook for 30 seconds or so, stirring up any bits from bottom of pan; add the cream, half the parsley, the black pepper, and cook for 30- 45 seconds more, until warmed through.
To serve, place chicken on serving plate and spoon creamy rosemary sauce over chicken.
source: Vernalalisa's Party Menus
Please feel free to modify these recipes for any dietary needs or special diets.
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