Tuxedo Chicken With Bowtie Pasta in a Sherry Mushroom Cream Sauce

By: Prepared by: Chef Yancy Roush
By: Prepared by: Chef Yancy Roush

Ingredients

Chicken



  • 8 oz. chicken tenderloins, appx. 8 pieces
  • 1/2 cup seasoned flour
  • 1 oz. olive oil



    Sherry Mushroom Cream Sauce



  • 1 oz. butter
  • 1 clove garlic, minced
  • 1/4 cup onion, diced
  • 1/4 cup mushrooms, sliced
  • 1/4 cup chicken stock
  • 1/2 cup heavy cream
  • 2 oz. sherry cooking wine

    Directions

    Chicken



    1. Preheat skillet over medium high heat; add olive oil.



    2. Dredge chicken through flour. Sauté until browned on each side.



    3. Lower heat and cook chicken appx. 3-4 minutes or until no longer pink in the middle. 140° internal temperature.



    Sherry Mushroom Cream Sauce



    1. Preheat skillet to medium heat. Add butter and sauté with garlic onion and mushrooms for appx. two minutes or until tender.



    2. Add chicken stock, cream, and Sherry and reduce until slightly thickened, season with salt, pepper and garlic to taste.



    3. Place chicken atop bowtie pasta. Place sauce atop your dish. Garnish with chopped parsley.



    Yield: 2 servings
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