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.
- 1 lb boneless skinless chicken breast, cut up in chunks
- 3 tablespoons butter
- 1 (12 ounce) can mushrooms (save liquid and add 1 t chicken granules to mushroom liquid)
- 1⁄2 teaspoon pepper
- 1 teaspoon garlic powder
- 1 tablespoon parsley flakes
- 2 tablespoons beau monde seasoning (to taste)
- 1⁄2 cup cooking sherry
Directions See How It's Made
- Brown chicken in butter.
- Sprinkle with pepper, garlic, parsley flakes and beau-monde seasoning. Season to your liking using more or less of the spices listed.
- 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.
- Bring to a boil.
- Cover and cook on medium-low heat for 20 minutes.
- Serve over rice.