• Home
  • Accidental Birder
  • Accidental Traveler
    • Trips
  • A Travel Love Story
    • Rendezvous Journal
  • About

The baby aspirin years

~ Ms. Boice falls in love, travels and eats her way through life in the post-40 years.

The baby aspirin years

Tag Archives: scaloppine

Sherry and Mushroom Chicken Scaloppine

29 Sunday Jan 2012

Posted by Ms. Boice in Recipes

≈ 2 Comments

Tags

chicken, cooking, Food, low calorie, low sodium, mushrooms, recipes, scaloppine, Sunday dinners

Sherry and Mushroom Chicken Scaloppine

As I’m writing this post my mouth is watering. This dish for the elitist in you was found from the pages of Sunset magazine and is perfect for this time of year and my husband devoured it when I made it.  The sauce is like putting on exquisite jewelry with the little black dress you’ve been bored with. Voila! A new you!

Same here with this chicken. Just when you were tiring of the same ol’ same ol’ this lovely girl will change your mind and make you wish you could eat this every day.  But don’t do it. Save it for Sunday dinners or special occasions. Sure she’s easy to make, but she’s not one of those loose girls you gossiped about in high school. She’s really more high brow than that and she’s just been misunderstood all this time.

Or that’s what she wants you to think. (wink)

PREP AND COOK TIME: About 20 minutes

MAKES: 4 servings

Basic chicken scaloppine (you can find it here)

2 tsp. olive oil

6 oz. portobello mushrooms or similar

2 Tbs. minced shallots

1/2 tsp. dried thyme

1/2 cup dry sherry

1/4 cup fat-skimmed chicken broth (I use no-added-sodium chicken broth)

2 Tbs. whipping cream

1 Tbs. chopped parsley

Salt and pepper to taste

  1. Keep basic chicken scaloppine warm in a 200-degree oven.
  2. Add olive oil, mushrooms, shallots, and thyme to pan used to cook chicken (don’t wash the pan) and stir often over high heat until mushrooms are browned, 4 to 5 minutes. Spoon over chicken.
  3. Add sherry, chicken broth, and cream to pain; stir until mixture is boiling. Boil, stirring occasionally, until juices are slightly reduced, 1 to 1 1/2 minutes. Sprinkle with parsley and salt and pepper to taste.

Per serving: 349 calories; 28% (99 cal) from fat; 39 G protein, 11 G fat (2.8 G sat); 16 G carbs (1.1 G fiber); 105 MG sodium; 91 MG cholesterol

Share this:

  • Email
  • Facebook
  • Twitter
  • Pinterest
  • Reddit
  • Tumblr
  • LinkedIn
  • Print

Like this:

Like Loading...

You give me your email address and I send you an email when there's a new post. Easy peasy.

Join 1,309 other followers

The Accidental Birder

Follow my birding-around-the-world adventures on The Accidental Birder blog

My most recent stuff

  • When in Isla Contadora
  • I turned 50 and this is how it went
  • Keeping Big Bend a secret
  • What Marfa can teach us
  • Confronting the enemy
  • Purging time capsules
  • The technicolor world of Bisbee, Arizona
  • Thank you, Utah.

Accidental Tweeter

  • In a nutshell. instagram.com/reel/Ce6kw9sFy… 6 days ago
  • Broke our big lens on the first day of our birding trip in the South of France. Nothing like a big lesson in realiz… twitter.com/i/web/status/1… 1 week ago
  • When did fortunes turn out to be so bossy? https://t.co/lbk4Ju0vAL 1 week ago
Follow @MsBoice

Older stuff (archives)

Ms. Boice

Blog at WordPress.com.

  • Follow Following
    • The baby aspirin years
    • Join 1,309 other followers
    • Already have a WordPress.com account? Log in now.
    • The baby aspirin years
    • Customize
    • Follow Following
    • Sign up
    • Log in
    • Report this content
    • View site in Reader
    • Manage subscriptions
    • Collapse this bar
 

Loading Comments...
 

    %d bloggers like this: