Ingredients
-
1
-
3
-
1
-
1/2
-
1
-
1
-
2
-
1/2
-
-
-
-
-
-
-
Directions
Andri’s Chicken, I got this recipe years ago from my mother-in-law (who passed away two years ago) who was an outstanding cook and always had great recipes to share with me She got this when she lived in Arizona from a restaurant, I think I have no idea who Andri is, but he must have been a good cook! The only thing is that Beau-monde seasoning (made by Spice Islands) may be difficult to find in your area The stores where I live used to carry it and then stopped Just this summer, though, I was thrilled to find it in a grocery store in the Outer Banks and I stocked up There are some recipes for beau-monde seasoning listed on this site, but I haven’t found one that tastes like the actual spice I advise not making this recipe without beau-monde because it really makes the dish! I hope all enjoy!, I believe that the saltiness comes from the cooking sherry, which is known to be very salty I normally use regular sherry (drinkable) in place of cooking sherry, which is not drinkable , Cooking this was easy, and I doubled the sherry, but it was so salty, it made the meal almost unenjoyable The salt came from the beau monde seasoning, so I don’t know if it was just the brand I got or if this was how it was supposed to be I’ll make this again, but with half the beau monde and see if that fixes the salt problem
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Steps
|
1
Done
|
Brown Chicken in Butter. |
|
2
Done
|
Sprinkle With Pepper, Garlic, Parsley Flakes and Beau-Monde Seasoning. Season to Your Liking Using More or Less of the Spices Listed. |
|
3
Done
|
Add Mushrooms, Mushroom Liquid and 1/2 Cup Cooking Sherry. I Sometimes Use 1 Cup Cooking Sherry Because We Like a Lot of the Juice to Serve Over the Rice. I May Also Add Some Extra Mushrooms, Too, Because My Family Loves Mushrooms. |
|
4
Done
|
Bring to a Boil. |
|
5
Done
|
Cover and Cook on Medium-Low Heat For 20 Minutes. |
|
6
Done
|
Serve Over Rice. |
