Poultry

Chicken with Mushrooms Laurie & Steve

While compiling the first family cookbook, Warren called me one evening and asked if Laurie and Steve had included this recipe. He gives this very high ratings!

4 boneless chicken breasts
10 ounces ( or more) mushrooms
2 or 3 cloves garlic, minced
1/4 teaspoon ( or more) minced fresh ginger
1/4 cup dry sherry
3/4 cup chicken broth
1 tablespoon soy sauce
1/2 teaspoon sugar
1/2 teaspoon vinegar
3/4 tablespoon cornstarch
1 1/2 tablespoon water

Saute chicken in a small amount of butter (or use nonstick pan) until browned. Remove chicken. Saute mushrooms and garlic in small amount of butter until mushrooms are just cooked. Put chicken back in pan; add ginger, sherry broth, soy sauce, sugar and vinegar. Simmer, covered for 7 minutes.

Turn chicken over and simmer 3 more minutes or until chicken is cooked. Remove chicken and mushrooms and keep warm. Mix cornstarch and water, add to pan, and stir over high heat until liquid boils and thickens. Add chicken and mushrooms back to pan and warm through.



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