Tuesday, September 8, 2009
Sherry Mushroom Sauce for Chicken Scallopines
This sauce would rock on a steak as well, but I was craving chicken and that's that. Follow my recipes for steak or chicken and make this sauce.
Sherry Mushroom Sauce
10 - 15 Portabella, Crimini or Shitake mushrooms**
1 Cup dry sherry
1 Cup mushroom water or chicken brother***
7 cloves garlic, minced
**If using dried mushrooms, you'll need to soak them in warm water for 30 minutes - save the water to use.
***Use the mushroom water from your dried mushrooms, otherwise use broth
heat oil. Add mushrooms and cook 5 - 6 minutes. Add garlic and cook another minute, stirring frequently. Add 1/2 cup sherry, let bubble up, then add 1/2 cup water/broth. Stir frequently on medium-high heat until liquid absorbs. Add remaining 1/2 cup sherry, let bubble up and the rest of your water/broth. Add salt and pepper to taste and reduce liquid slightly.
Pour over chicken or steak.