Thursday, September 27, 2018

Sierra Nevada Chicken in Sherry Ham Sauce (1976)

  • 4 whole chicken breasts, split and skinned
  • 1/2 lb fresh mushrooms, trimmed and thickly sliced
  • 1 cup tomato sauce
  • 1/4 cup slivered smoked ham
  • 1/4 cup oil
  • 1/2 cup sherry
  • 2 tspns brown sugar
  • 1 tspn grated orange peel
  • 1/2 tspn salt
  • 1/2 tspn cayenne pepper
In a heavy, large skillet, saute the mushrooms in oil over moderate heat for 5 minutes. Remove the mushrooms and set aside. Salt the chicken and place in the skillet. Saute the chicken, adding more oil if necessary.

In a small bowl, combine the cayenne, tomato sauce, ham, sherry, brown sugar, and grated orange peel. Mix well. 

Place mushrooms in the skillet with the chicken, and pour the sauce over the chicken. Cover and simmer over low heat for 20 to 30 minutes. Transfer to a serving dish and serve at once, accompanied by noodles. Serves 6 to 8.

More "Lost" Chicken Recipes
Classic Creamed Chicken a la King (1981)

(Origin - "The California Heritage Cookbook" by The Junior League of Pasadena, 1976)

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