Advertisement
YOU ARE HERE: LAT HomeCollections

QUICK FIX

Sauteed and Saucy

March 11, 1998|JOAN DRAKE | SPECIAL TO THE TIMES

This is a updated, fresher-tasting version of a dish called Chicken Banfield. Supreme is just a fancy name for a boneless, skinless chicken breast half. The recipe can also be made with boneless filet breasts with skin and rib meat attached.

In the original recipe, chicken parts are baked with cream Sherry and a can of cream soup. This time, chicken breast halves and mushrooms are sauteed on top of the range before the sauce ingredients are added.

If you want thicker sauce, combine a little of the hot liquid with a tablespoon of flour, then return it to the pan and stir until the sauce thickens.

Rice with a hint of lemon balances the rich chicken sauce. If you can't find the little French green beans (haricots verts), any quickly cooked green vegetable will do just as well to round out the meal.

Menu (30 MINUTES OR LESS)

Supremes of Chicken With Sherry Cream Sauce

Lemon-Flavored Rice

French Green Beans

SUPREMES OF CHICKEN WITH SHERRY CREAM SAUCE

4 boneless, skinless chicken breast halves

Flour

Salt, pepper

1/4 cup (1/2 stick) butter

6 mushrooms, sliced

1/4 cup cream Sherry

1/2 cup chicken broth

3/4 cup heavy whipping cream

Lightly dredge chicken in flour mixed with salt and pepper to taste.

Melt butter in large, heavy skillet or Dutch oven over medium heat. Add chicken breast halves and cook, turning once, until lightly browned and tender, about 4 minutes per side.

Remove chicken to warm platter, cover and keep warm. Saute mushrooms in same skillet until softened, 3 to 4 minutes. Add Sherry, broth and whipping cream. Bring to boil and cook until liquid is reduced by half, 5 to 7 minutes. Season with salt and pepper to taste. Spoon sauce over chicken.

Variation: If using boneless filet breasts with rib meat, return browned chicken to skillet to finish cooking while sauce reduces.

4 servings. Each serving:

428 calories; 363 mg sodium; 142 mg cholesterol; 30 grams fat; 11 grams carbohydrates; 22 grams protein; 0.12 gram fiber.

LEMON-FLAVORED RICE

2 cups water

1 tablespoon butter

1 cup rice

1/2 teaspoon salt, optional

1 tablespoon lemon juice

1 teaspoon grated lemon zest

3 tablespoons minced parsley

Bring water and butter to boil in 3-quart saucepan. Stir in rice and salt. Cover, reduce heat and simmer until rice is tender and liquid absorbed, about 20 minutes.

Stir in lemon juice, zest and parsley.

4 servings. Each serving:

195 calories; 33 mg sodium; 8 mg cholesterol; 3 grams fat; 38 grams carbohydrates; 3 grams protein; 0.18 gram fiber.

COUNTDOWN

30 minutes before: Begin cooking rice.

25 minutes before: Begin cooking chicken.

16 minutes before: Remove chicken to platter. Zest and juice lemon. Mince parsley.

12 minutes before: Saute mushrooms.

8 minutes before: Add Sherry, broth and whipping cream to skillet for sauce.

7 minutes before: Cook green beans.

5 minutes before: Add lemon juice and zest and parsley to rice.

INGREDIENTS

STAPLES

Butter

Flour

Lemon

Pepper

Rice

Salt

Cream Sherry

SHOPPING LIST

4 boneless, skinless chicken breast halves

1/2 pound French green beans

6 mushrooms

1 bunch parsley

1/2 pint heavy whipping cream

(BEGIN TEXT OF INFOBOX / INFOGRAPHIC)

Cook's Tip

Remove stem ends from French green beans. Bring 1 inch of water to boil in saucepan. Add beans, reduce heat and simmer until tender, 4 to 5 minutes. Season to taste with salt.

*

Plate and flatware from Bristol Kitchens, South Pasadena.

Advertisement
Los Angeles Times Articles
|
|
|