Fine Cooking

Servings: two.

Serve this sauté over steaming split biscuits, spooned over mashed potatoes, or tossed with egg noodles.

Ingredients

2 medium-size boneless, skinless chicken breast halves (12 oz. total), cut into 3/4-inch chunks
Kosher salt and freshly ground black pepper
1/4 cup water or homemade or low-salt canned chicken broth
1/2 cup heavy cream
3 Tbs. dry sherry
2 Tbs. plus 1 tsp. olive oil
1/2 lb. mixed fresh mushrooms, sliced
1 medium shallot, minced (about 2 Tbs.)
1/2 cup frozen baby lima beans, thawed
1 tsp. chopped fresh thyme

Calories (kcal) : 630
Fat Calories (kcal): 380
Fat (g): 42
Saturated Fat (g): 17
Polyunsaturated Fat (g): 3
Monounsaturated Fat (g): 19
Cholesterol (mg): 175
Sodium (mg): 610
Carbohydrates (g): 19
Fiber (g): 4
Protein (g): 42

Preparation

Season the chicken with salt and pepper. In a small bowl, combine the water or broth, cream, and sherry.
Heat 1 Tbs. of the oil in a medium sauté pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until softened and golden brown, about 4 minutes. Transfer to a medium bowl.
Heat another 1 Tbs. oil to the pan and add the chicken. When the underside of the chicken has turned deep golden brown (after about 1 minute), turn it with a metal spatula. Turn occasionally for even browning until almost cooked through, 3 to 5 minutes. Add the chicken to the bowl of mushrooms.
Reduce the heat to medium, heat the remaining 1 tsp. oil in the pan, and then add the shallot. Cook until softened, about 1 minute. Add the cream mixture and use a wooden spoon to scrape up any browned bits in the pan and blend them into the sauce. Add the lima beans and thyme and let the sauce simmer actively until slightly thickened, 2 to 4 minutes. Reduce the heat to medium low and stir in the chicken and mushrooms and any juices. Season with salt and pepper to taste and serve immediately.

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Reviews (2 reviews)

Krispie | 09/29/2019
I doubled this recipe for my family of five and it was perfectly sized. I followed the recipe exactly and it was really tasty. Not crazy flavor but just solid, tasty flavor-almost comfort food flavoring. I served with Pilsbury Grand Biscuits. I will definately make again.
lcon1 | 10/23/2018
Excellent dish; easy enough for a weekday and good enough for weekends and company. Works very well with cooked, fresh lima beans. If fresh thyme isn't available, substitute dried Herbs de Provence and when using dried herbs, use 1/4 to 1/3 as much. So, replace 1 tsp fresh thyme with 1/4 to 1/3 tsp dried Herbs de Provence. Serve over toast points, biscuits, rice, or pasta. A Pinot Gris wine from Alsace is nice from a weight and flavor perspective.

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What We're Cooking Now

Name: Quick Chicken Sauté with Mushrooms, Baby Limas & Sherry-Cream Sauce
Yield: two. servings
Cuisine: American
Ingredients: 2 medium-size boneless, skinless chicken breast halves (12 oz. total), cut into 3/4-inch chunks; Kosher salt and freshly ground black pepper; 1/4 cup water or homemade or low-salt canned chicken broth; 1/2 cup heavy cream; 3 Tbs. dry sherry; 2 Tbs. plus 1 tsp. olive oil; 1/2 lb. mixed fresh mushrooms, sliced; 1 medium shallot, minced (about 2 Tbs.); 1/2 cup frozen baby lima beans, thawed; 1 tsp. chopped fresh thyme