A quick-to-cook mushroom sauce deliciously coats rotisserie chicken pieces in a 30-minute main dish.
tablespoons butter or margarine
medium onion, sliced (about 1 cup)
package (8 oz) sliced fresh mushrooms (3 cups)
jar (12 oz) chicken gravy
tablespoon dry sherry, if desired
deli rotisserie chicken (2 to 2 1/2 lb), cut into serving pieces, skin removed if desired
tablespoon chopped fresh parsley
In 12-inch skillet, melt butter over medium heat. Cook onion and mushrooms in butter 8 to 10 minutes, stirring occasionally, until onions are tender and beginning to brown. Stir in sugar. Cook about 3 minutes, stirring occasionally, until vegetables are very brown.
Stir gravy and sherry into vegetables. Add chicken to skillet; spoon sauce over chicken.
Cover; cook 5 to 10 minutes, turning chicken after half the cooking time, until thoroughly heated. Sprinkle with parsley.
If the chicken is cold or cut into quarters, the cook time to heat it will be a bit longer.
Serve this tasty chicken dish with Roasted Garlic Mashed Potatoes (p. 86) and buttered broccoli spears.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 5 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.