Welcome to my site!

Welcome to my site!
I'm Cindy, and I love to cook! And, I love to eat... hence the size of my rear end! I come from a long line of cooks. My great great Grandmother was a cook in the original Harvey Houses. My grandmother Julia was an awesome cook, and my mom was incredible. I owe my skills to these great women. Especially my Mom who said this to me about making gravy... "Cindy Lynn, wallpaper paste is wallpaper paste & gravy is gravy. Never the two shall meet!" Shall we say my first experience at making gravy left a little bit to be desired! Thank the high heavens my cooking skills have improved since then! Enjoy!

Monday, February 1, 2010

Chicken in Sour Cream & Mushroom Sauce

This is inspired by Julia Childs chicken with mushroom sauce which I blogged about here. I didn’t feel like taking the time to bake and go through the process to make the breasts more in her style. I think this is an acceptable substitute when you want to experience this tasty dish in less time.


4 boneless skinless chicken breasts
1 lb sliced mushrooms
2 Tbls. finely chopped shallots
2 Tbls. Butter
½ cup very dry sherry
Fat Free Sour Cream, 3 heaping soup spoons full (can use regular or low fat sour cream too)
Olive Oil
Salt & Pepper


Wash and pat dry the chicken breasts; season on both sides with salt and pepper.

Heat a nonstick skillet, drizzle olive oil in it. Sauté chicken breasts until completely cooked – approximately 6 minutes on both sides.

Remove chicken breasts from skillet to a plate; keep warm. Add butter to skillet; melt. Add shallots and saute for a couple of minutes. Add mushrooms and continue cooking until cooked.

Add sherry and cook until bubbling and alcohol has been cooked out. I light mine with a match to cook the alcohol out. Add the sour cream and stir until well combined and creamy.

Serve chicken breast with a generous serving of the mushroom cream sauce on top.

1 comment:

Columbo said...

Tasty, I enjoyed this recipe. Healthy too.

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