Linda,

Is there any substitute for the cooking sherry?  I guess I could get some 
special to try this.  Thanks.  Just was curious as to what might substitute. 
  ----- Original Message ----- 
  From: Nicole Massey 
  To: [email protected] ; 'Sugar' 
  Sent: Tuesday, October 25, 2011 2:11 PM
  Subject: Re: [CnD] Linda's Marinated Chicken Breast


  Just a handy note. Instead of trying to slice mushrooms on my own I use an
  egg slicer to slice them. This gives me even slices without risking any
  finger cuts. The slices are also just a bit thicker, so they don't break as
  easily.

  -----Original Message-----
  From: [email protected]
  [mailto:[email protected]] On Behalf Of Sugar
  Sent: Tuesday, October 25, 2011 2:54 PM
  To: Cooking In The Dark
  Subject: [CnD] Linda's Marinated Chicken Breast

  Linda's Marinated Chicken Breast

  I always cook big for the holidays because that's when all of 
  my family gather. So here is an excellent recipe that is 
  requested by all. It's also healthy.

  24 pcs. of boneless skinless 4oz chicken breasts
  1- small bottle of red cooking sherry
  5- bunches of fresh green onions
  6 large containers of fresh mushrooms
  1 or 2 large cans of Beef broth

  Wash and season chicken with salt, pepper, and flour.
  Heat skillet with the oil of your choice
  Brown chicken on both sides and layer in baking dish, On top 
  of stove, put your beef broth, sliced mushrooms, chopped green
  onions 1 bottle of cooking sherry in pot and let it come to a 
  boil and boil for at least 15 to 20 minutes. After the liquid 
  has cooked, take a soup dipper and broth over chicken and bake 
  in oven for about 45 minutes.

  This chicken cooks so tender and has such a beautiful
  presentation. They will be coming back for more. Serve on top 
  of wild rice. I also use this for my catering.

  Linda


  'Real faith is not just receiving from God,
  the things you want.
  Real faith, is accepting from God the things He gives.'
  ~Be Blessed, Sugar
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