Chicken Breasts in Sherried Tomato Cream

Recipe by Chris Letourneau
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Sprinkle chicken breasts lightly on all sides with salt, pepper and pumpkin pie spice. Brown lightly in heated butter in a large frying pan. As you turn the chicken to brown the second side add onions and mushrooms around the edges.
  • Sprinkle chicken evenly with parsley and basil. Pour in sherry. Bring to boil. Cover. Reduuce heat and simmer just until thinckest part of chicken is white when tested with a knife (approx. 20 minutes). Transfer chicken to a warm serving dish and keep warm.
  • Smoothly stir mustard into liquid in pan. Add tomato and cream. Bring to boil. Cook, stirring occasionally until liquid is shiny, reduced, and slightly thickened. Taste. Add salt if needed. Pour sauce over chicken.
  • Enjoy!