Chicken & Sherry Cream Sauce


1/2 lb sliced chicken breasts
1/2 lb crimini mushrooms sliced
1/2 lb snow peas
1 large or 2 medium shallots. coarsely chopped
about a teaspoon fresh rosemary. coarsely chopped
2 oz dry sherry
1/2 cup cream
Salt & Pepper to taste


Heat up some oil in a skillet and add the chicken. Sautee until slightly browned and remove to a side plate.

Add shallots and cook until translucent. Don't burn! Add mushrooms and cook until moisture is rendered, stir often. When most of the rendered moisture is reduced, add snow peas, rosemary and sherry. When reduced by about half, add cream. Reduce again til about one third, or until the cream sauce coats the back of a spoon well.

Add salt and pepper to taste.

Add chicken back to skillet and warm thoroughly.

Great "Diet" food!

Serve over pasta or rice, or you low carbo folk can dig in "as is."

This will serve one hearty portion or two light dishes.

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