Creamed Chicken With Mushrooms, Pearl Onions & Sherry

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 tablespoons butter
• 3 tablespoons flour
• 1 cup chicken broth, i use better than bouillon- chicken base mixed with water
• 1/2 cup pearl onion, frozen
• 1/2 cup half-and-half or 1/2 cup whole milk
• 2 cups chicken, cooked and cubed
• 4 ounces fresh mushrooms, chopped, i prefer fresh small crimini mushrooms for their color
• 1 tablespoon sherry wine
• salt, as needed
• ground pepper, to taste
• 6 patty shells, toast points, rice

Recipe

• 1 melt the butter in a large saucepan, add pearl onions and swirl them around for a few minutes to season the butter. remove the onions from the butter and set aside.
• 2 blend in the flour. cook for 2 minutes to remove the raw flour taste, whisking continually, careful not to overly brown the roux.
• 3 add the chicken broth and cream and stir until thickened and smooth.
• 4 add the chicken and mushrooms and pearl onions and cook for 1 minute, or until mixture begins to bubble.
• 5 season to taste and then stir in the sherry.
• 6 simmer on lowest heat setting for 15 -20 minutes, stirring occasionally. careful not to burn.
• 7 serve over toast points, puff pastry patty shells or rice.
• 8 note: now you can get fancier than this but because this sauce is plenty rich, i used plain toast to make toast points. toast several slices of a hearty bread. remove the crusts, and slice on a diagonal getting 2-4 triangles per slice.
• 9 serve with a side of peas.