| | Directions | | Sauté onions in 1 tsp. oil about 6 minutes or until golden. Remove and reserve. Heat remaining oil and add chicken. Cook about 7 minutes or until browned. Add mushrooms and cook about 2 minutes until mushrooms cook down. Stir in broth, sherry, salt and pepper. Bring to a boil, reduce to a simmer. Cover and cook 8 minutes, stirring a few times until chicken is opaque near the bone. Mix sour cream and mustard. Stir into skillet mixture. Add onions, bring to a simmer. Remove from heat and serve. Serves 4. |
|
|
| Ingredients | | - |  | 2 teaspoons olive oil |
| - | | 1 cup thinly sliced onions |
| - | | 8 chicken drumsticks, skin removed |
| - | | 8 ounces shitake mushrooms, sliced, discard stems |
| - | | 1 cup chicken broth |
| - | | 2 tablespoons dry sherry wine (optional) |
| - | | 1 each salt and pepper (1/2 teaspoon each) |
| - | | 1/2 cup sour cream |
| - | | 1 tablespoon Dijon mustard |
| |
| |
