Creamed Chicken With Mushrooms, Pearl Onions & Sherry
- Reviews 1
Ready In: 40 mins
Serves: 4-6
Ingredients
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup chicken broth, I use Better than Bouillon- Chicken Base mixed with water
- 1⁄2 cup white pearl onion, frozen
- 1⁄2 cup half-and-half or 1⁄2 cup whole milk
- 2 cups chicken, cooked and cubed
- 4 ounces fresh mushrooms, chopped, I prefer fresh small crimini mushrooms for their color
- 1 tablespoon sherry wine
- salt, as needed
- ground pepper, to taste
Serving suggestions
- 6 patty shells, toast points, rice
Directions
- Melt the butter in a large saucepan, add pearl onions and swirl them around for a few minutes to season the butter. Remove the onions from the butter and set aside.
- Blend in the flour. Cook for 2 minutes to remove the raw flour taste, whisking continually, careful not to overly brown the roux.
- Add the chicken broth and cream and stir until thickened and smooth.
- Add the chicken and mushrooms and pearl onions and cook for 1 minute, or until mixture begins to bubble.
- Season to taste and then stir in the sherry.
- Simmer on lowest heat setting for 15 -20 minutes, stirring occasionally. Careful not to burn.
- Serve over toast points, puff pastry patty shells or rice.
- NOTE: Now you can get fancier than this but because this sauce is plenty rich, I used plain toast to make toast points. Toast several slices of a hearty white bread. Remove the crusts, and slice on a diagonal getting 2-4 triangles per slice.
- Serve with a side of peas.
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