Sherry, Thyme Add Nutty Flavor To Quick, Simple Chicken Dish

In this updated recipe for Chicken and Mushrooms in Sherry Sauce, the delicious flavor of chicken and mushrooms really shines through. The sauce is light, because it is based on chicken broth instead of heavy cream or milk. And it’s low in fat and calories because it’s thickened with cornstarch instead of flour and butter.

Dry sherry and thyme add a delicate, nutty flavor and soothing aroma, sure to help you mellow out after a stressful day. You can easily make the dish in 20 minutes. It requires few ingredients and no advance preparation. You can pick up everything you need in one pass through the supermarket.

However, because this recipe requires so few ingredients, make sure every one counts. Buy only fatfree, low-sodium chicken broth, fresh, firm mushrooms and goodquality sherry. A domestic dry or “cocktail” sherry tastes fine in this recipe, but the clearer, more assertive flavor of a Spanish “fino” sherry would be even better.

Chicken and Mushrooms in Sherry Sauce

1 tablespoon olive oil

1 (8-ounce) package mushrooms, sliced

2 boneless, skinless chicken breasts, cut into 1/4-inch cubes

1 (14-1/4-ounce) can fat-free, low-sodium chicken broth

1 teaspoon dried thyme leaves

1/4 cup fresh chopped parsley

1/4 cup dry sherry

2 teaspoons lemon juice

2 tablespoons cornstarch

2 tablespoons dry sherry

2 cups hot cooked, long-grain white rice

Heat the olive oil in a 12-inch, nonstick skillet over medium heat. Add the mushrooms and saute 2 to 3 minutes, until the mushrooms begin to brown around the edges.

Add the cubed chicken and cook 1 to 2 minutes longer, until the chicken begins to become opaque. Add the chicken broth, 1/4 cup dry sherry, thyme and parsley and bring to a low simmer. Simmer 5 to 7 minutes, until the chicken cubes are cooked through but still tender. (Do not cook too long or the chicken will toughen.) Add the lemon juice and taste for seasonings.

In a small dish, mix together the cornstarch and remaining dry sherry to make a thin paste. Pour the cornstarch mixture into the simmering sauce and immediately stir to mix well. Cook the sauce about 30 seconds, until thickened. Remove from heat and serve over hot, cooked rice.

Yield: 6 servings.

Nutrition information per serving, including rice: 222 calories, 22 grams protein, 19 grams carbohydrate, 5.1 grams fat (21 percent fat calories), 49 milligrams cholesterol, 148 milligrams sodium.

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