Quick Chicken Sauté with Mushrooms, Baby Limas & Sherry-Cream Sauce

Quick Chicken Sauté with Mushrooms, Baby Limas & Sherry-Cream Sauce
Photo by Scott Phillips

Ingredients

  • ¼ cup water or homemade or low-salt canned chicken broth
  • ½ cup heavy cream
  • 1 tsp. chopped fresh thyme
  • ½ cup frozen baby lima beans, thawed
  • Kosher salt and freshly ground black pepper
  • 3 Tbs. dry sherry
  • 2 Tbs. plus 1 tsp. olive oil
  • + 3 more ingredients
    • ½ lb. mixed fresh mushrooms, sliced
    • 1 medium shallot, minced (about 2 Tbs.)
    • 2 medium-size boneless, skinless chicken breast halves (12 oz. total), cut into ¾-inch chunks

Season the chicken with salt and pepper. In a small bowl, combine the water or broth, cream, and sherry. Heat 1 Tbs. of the oil in a medium sauté pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until softened and golden brown, about 4 minutes. Transfer to a medium b...

View full recipe at Fine Cooking

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