Categories: Meals
Ingredients
- 6 oz Baby Bella Mushrooms
- 3 Parsley Sprigs
- 2 Chicken Breasts
- 2 tbsp Butter
- 1/2 cup Sherry
- 1 Vegetable Bouillon Cube
- 1/2 cup Quinoa
- 1/4 cup Heavy Cream
Directions
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Preheat oven to 350 degrees and line a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Slice mushrooms. Thinly slice parsley. Thoroughly rinse chicken breasts and pat dry. Melt half butter in a large pan over medium heat. Season chick with a pinch of salt and place in pan. Add half the sherry and cook chicken for 3 minutes per side. Remove chicken to prepared baking sheet and reserve pan. Bake chicken in the oven for 20 minutes or until internal temperature reaches at least 165 degrees. Set aside and keep warm.
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While chicken is baking, bring a small pot with 1 cup of water, the bouillon cube, and quinoa to a boil. Reduce heat to a simmer and cook for about 15 minutes, stirring occasionally, until all liquid has been absorbed and quinoa is fluffy. Season with salt and pepper to taste and fluff with a fork before serving.
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In the pan used to cook the chicken, melt the remaining butter over medium-high heat. Scrape up any brown bits that accumulate left over from the chicken – this makes a nice gravy. Once butter has melted, add the mushrooms. Toss mushrooms until they are evenly coated with the butter, about 2 minutes.
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Add the remaining sherry to the mushrooms. Cook until half of the sherry has been absorbed by the mushrooms. Stir in heavy cream and heat until sauce is warm. Season with a pinch of salt and pepper.
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Add a scoop of quinoa to a plate. Nestle a chicken breast on top, and spoon the mushroom sauce over the dish. Garnish with the fresh parsley and a crack of freshly ground black pepper.