I'm thinking some sort of sherried chicken........... I have mushrooms,
sherry, garlic, onion and, of course, chicken. I'm thinking I can easily
make something of this, right?

Saute' chicken, deglaze the pan with sherry, add onion, mushrooms, garlic
and be done with it.

Would you add anything else? Thyme? Rosemary? Basil? Oregano? Lemon,
even or capers?

Just throwing some ideas out there. It will be served over pasta with a
side dish of buttery peas.

kili

kilikini wrote:
I'm thinking some sort of sherried chicken........... I have mushrooms,
sherry, garlic, onion and, of course, chicken. I'm thinking I can easily
make something of this, right?

Saute' chicken, deglaze the pan with sherry, add onion, mushrooms, garlic
and be done with it.

Would you add anything else? Thyme? Rosemary? Basil? Oregano? Lemon,
even or capers?

Just throwing some ideas out there. It will be served over pasta with a
side dish of buttery peas.

Thyme or tarragon would be my preference for herb, but omitting any
herb is still good. I do think shallots add some pizzazz even though
you already have onion. And consider the old-fashioned French trick
for your peas: put several leaves of iceberg lettuce, torn up, into
pan, add peas, plenty of butter and chicken stock (instead of water).
Simmer till done and the lettuce has dissolved, disappeared. Quite
delicious. A tiny bit of oregano is good with this, but try it without
first. -aem

I'm currently thawing some teenie-tiny perch filets for dinner that I
will probably never buy again, as I recently heard that the fishing
industry is taking smaller and more junvenile fish to compensate for
the lack of larger adult ones. (Great rationale, huh?)

I don't think i've ever cooked perch as I rarely cook fish other than
freshwater, salmon and tuna, so any suggestions on a tasty way to
prepare them would be welcome. (They will be accompanying an artichoke
and olive ravioli with pesto and a green salad.)

Anyone? Gracias! Kev

Saute' chicken, deglaze the pan with sherry, add onion, mushrooms, garlic
and be done with it.

kili- is the chicken skinless? boneless? If not, i'd pan sear the
chicken (oven-proof skillet) in a hot skillet with oil until my skin
browned on both sides, then stick it on the bottom shelf of a 450°
oven to finish.
I'd then remove the chicken to a plate (cover to keep warm)- drain all
but 1 tblsp. of rendered fat and add my onion and mushrooms and saute
'til soft- i'd then add the garlic 'til fragrent- then bump the heat to
high and deglaze with the sherry. Season with your favorite seasoning,
add a little chicken stock- salt & pepper (capers?)- cook down to
thicken a bit then toss in a tblsp. or 2 of softened butter. Kev

"kevnbro" wrote in message
oups.com...
Saute' chicken, deglaze the pan with sherry, add onion, mushrooms, garlic
and be done with it.

kili- is the chicken skinless? boneless? If not, i'd pan sear the
chicken (oven-proof skillet) in a hot skillet with oil until my skin
browned on both sides, then stick it on the bottom shelf of a 450°
oven to finish.
I'd then remove the chicken to a plate (cover to keep warm)- drain all
but 1 tblsp. of rendered fat and add my onion and mushrooms and saute
'til soft- i'd then add the garlic 'til fragrent- then bump the heat to
high and deglaze with the sherry. Season with your favorite seasoning,
add a little chicken stock- salt & pepper (capers?)- cook down to
thicken a bit then toss in a tblsp. or 2 of softened butter. Kev

------------------------------------------------------------

Not boneless, skinless chicken, so I'll try it your way. Thanks, Kev.

kili

"Michael "Dog3" Lonergan" wrote in message
...
"kilikini" looking for trouble wrote in
:

I'm thinking some sort of sherried chicken........... I have mushrooms,
sherry, garlic, onion and, of course, chicken. I'm thinking I can
easily
make something of this, right?

Saute' chicken, deglaze the pan with sherry, add onion, mushrooms,
garlic
and be done with it.

Would you add anything else? Thyme? Rosemary? Basil? Oregano? Lemon,
even or capers?

Just throwing some ideas out there. It will be served over pasta with a
side dish of buttery peas.

kili




Mmmmm... some cream and a few capers would be a nice touch.

Michael


I wish I had milk or cream to add, but it turned out okay, anyway. TFM
scarfed it up - like he wouldn't???????

kili

This evening, I heated up some olive oil and added two pressed cloves
of garlic. When it started smelling good, I stirred in a pouch of
tuna, a big handful of frozen peas, and some salt and red pepper
flakes. When it was all heated through, I tossed it with hot cooked
linguini.

Tara