Andri's Chicken

READY IN: 30mins
Recipe by Lainey39

I got this recipe years ago from my mother-in-law (who passed away two years ago) who was an outstanding cook and always had great recipes to share with me. She got this when she lived in Arizona from a restaurant, I think. I have no idea who Andri is, but he must have been a good cook! The only thing is that Beau-monde seasoning (made by Spice Islands) may be difficult to find in your area. The stores where I live used to carry it and then stopped. Just this summer, though, I was thrilled to find it in a grocery store in the Outer Banks and I stocked up. There are some recipes for beau-monde seasoning listed on this site, but I haven't found one that tastes like the actual spice. I advise not making this recipe without beau-monde because it really makes the dish! I hope all enjoy!

Top Review by muzik00

I believe that the saltiness comes from the cooking sherry, which is known to be very salty. I normally use regular sherry (drinkable) in place of cooking sherry, which is not drinkable.

Ingredients Nutrition

Directions

  1. Brown chicken in butter.
  2. Sprinkle with pepper, garlic, parsley flakes and beau-monde seasoning. Season to your liking using more or less of the spices listed.
  3. Add mushrooms, mushroom liquid and 1/2 cup cooking sherry. I sometimes use 1 cup cooking sherry because we like a lot of the juice to serve over the rice. I may also add some extra mushrooms, too, because my family loves mushrooms.
  4. Bring to a boil.
  5. Cover and cook on medium-low heat for 20 minutes.
  6. Serve over rice.

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