Pan Roasted Chicken In A Mushroom Sherry Sauce

Lidia Bastianich has a treasure trove of Italian gems. This recipe is inspired by one of them. Boneless chicken thighs are seasoned and pan-fried in butter, then tossed in a onion, mushroom and sherry sauce. In our house it is always a crowd pleaser. 

PAN ROASTED CHICKEN IN A MUSHROOM SHERRY SAUCE

Inspired by Lidia Bastianich

Serves 4 

4-5 boneless skinless Chicken Thighs

2 tablespoons Garlic Powder

1/2 teaspoon Kosher Salt

1/2 teaspoon Ground Black Pepper

1/2 cup AP Flour

3 +2 tablespoons Butter

1 large Onion

3 cups sliced Mushrooms

1/2 cup Sherry

1 cup Chicken Stock

Kosher Salt

Ground Black Pepper

Parsley

Cut chicken into bite size pieces.

Season with garlic, salt, pepper and flour. Mix well so flour coats chicken. 

Heat 3 tablespoons butter in a nonstick saucepan. 

Drop chicken into the pan and cook till the undersides are golden brown. Flip chicken and cook till the flipside is golden as well. They should be brown and a little crusty.

Place the chicken in a bowl and keep aside.

Chop onion into small dice. 

Heat 1 tablespoon butter in the pan. 

When it sizzles add onion and saute till soft. 

Add sliced mushrooms to pan and allow them to turn golden brown, about 4-6 minutes. Season mushrooms and onion lightly.

Pour sherry into the pan and boil till sherry thickens slightly.

Add the stock and remaining butter and bring to a fast simmer. Let sauce simmer for 2-3 minutes. Taste for salt, adding more if necessary.

Add cooked chicken to the pan and simmer for 2-3 minutes. 

Garnish with chopped parsley.

Quinoa, Kale and Sweet Potato Salad

When you take three superfoods and come up with a salad, it is bound to be delicious. All three mainstays are good for body and soul. When I make it for a friend, it carries even more weight.

Cooked quinoa is fluffed. Sweet potatoes are sauteed till soft and golden. Slivered kale is massaged, looking lustrous and limp. This triumvirate this then doused in a lemon mustard vinaigrette. An optional toss of almonds adds crunch and contrast. Off to the neighbors it goes.

QUINOA, KALE AND SWEET POTATO SALAD

Serves 4-6

1 cup Quinoa

2 Sweet Potatoes

1 cup Kale leaves, ribs removed

1 tablespoon Canola Oil

3 + 1 tablespoons Olive Oil

1 teaspoon whole grain Mustard

4 tablespoons Lemon or Lime Juice

Kosher Salt 

Ground Black Pepper

 Sliced Almonds (OPTIONAL)

Rinse quinoa well. Place in saucepan and add 1 cup water. Bring to boil, cover and turn heat to low. Cook for 15 minutes. Leave covered for 5 minutes, then uncover and fluff with a fork. 

Peel and slice sweet potatoes thinly. 

Heat canola oil in a saucepan and fry potatoes till soft and golden. 

Wash and dry kale leaves. Slice them into thin ribbons. 

Place kale in bowl and add 1 tablespoon olive oil and a dash of salt. Massage well for 4-5 minutes till kale is soft, glistens and turns emerald green.

Mix sweet potatoes and kale with quinoa. 

Whisk the remaining olive oil, mustard, lemon juice, salt and pepper in a bowl. 

Pour dressing over quinoa. Mix well. 

If you use almonds, add them at this point as a garnish.

Serve at room temperature. 

Superfoods that inspire simple flavors taste wonderful!