Ingredients

The following ingredients have 8 Servings
  • 2 pounds boneless, skinless chicken breasts
  • 1 teaspoon salt
  • 1/2 teaspoon peppercorns
  • 3 cloves garlic, peeled and pounded
  • 2 bay leaves
  • 1/2 cup dry sherry wine
  • cool water
  • 4 tablespoons butter
  • 3 tablespoons flour
  • 1 onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 1/2 red bell pepper, stemmed, cored and chopped
  • 1/2 green bell pepper, red pepper, stemmed, cored and chopped
  • 4 ounces fresh button mushrooms, sliced thinly (or canned sliced mushrooms, drained)
  • 2 cups broth (reserved from poaching the chicken)
  • 1 cup heavy cream
  • salt and pepper to taste

Instruction

  • In a large pot, arrange chicken in a single layer. Add salt, peppercorns, pounded garlic, and bay leaves. 
  • Add wine and enough water to cover chicken to about 1-inch high or about 6 cups. Over medium-high heat, bring to a boil, skimming scum that floats on top.
  • When the liquid begins to boil, reduce heat to low. Cover and simmer for about 10 to 15 minutes or until the center of chicken reads 165 F. 
  • Immediately remove chicken from the pot and let cool to touch. Cut into 1-inch cubes.
  • Strain broth and reserve about 2 cups. Discard aromatics.
  • In a pan over medium heat, heat butter until melted. Add onions and garlic and cook until softened. 
  • Add bell peppers and mushrooms and cook, stirring regularly, until softened. 
  • Add flour and cook, stirring regularly, for about 1 to 2 minutes or until lightly browned.
  • Add reserved broth and heavy cream, whisking regularly to prevent lumps.
  • Add chicken. Lower heat and continue to cook, stirring occasionally, until sauce is slightly thickened. 
  • Season with salt and pepper to taste. Serve hot over rice, noodles, or toasted bread.