Grateful Grits

Imagine a recipe that’s not just a meal but a cherished tradition in my family – one that’s been lovingly named after my daughter, who simply calls it “my chicken dinner.” It’s a dish that has become an absolute favorite, and I’m thrilled to share it with you today. This is a culinary masterpiece that combines ease of preparation with delightful flavors.

The beauty of this recipe lies in its simplicity, as most of the hard work is expertly handled by your trusty oven. No fuss, no lengthy marinades; it’s a dish that can be whipped up on a whim. But before we dive into the delectable details, here’s a word of advice: if you ever decide to double the recipe, start with two pans to ensure all the flavors meld perfectly and the sauce reduces just as it should.

To serve four people, I recommend using about two chicken breasts or roughly one and a half to two pounds. Lay the chicken breasts on a cutting board, optionally covering them with plastic wrap to keep things neat and tidy. Then, use a tenderizer to gently flatten the chicken until it’s uniformly even. Don’t forget to season both sides with a pinch of salt, pepper, and a dash of paprika for that extra kick.

Now, let’s get the show rolling. Preheat your oven to a toasty 400 degrees and place two tablespoons of butter in an oven-safe, stovetop-safe deep dish like a Dutch oven. Once the oven reaches its designated temperature and the butter dances into a golden pool, it’s time to give your chicken a buttery bath. Dredge each piece in the melted butter, and let the oven work its magic for a cozy 20-minute bake.

While the chicken sizzles in the oven, let’s add a delightful crunch to our dish. Take a handful (or a quarter to a half cup) of sliced almonds and toast them gently on the stovetop. Keep the heat on a medium-low setting and give the almonds a gentle shake now and then. As they begin to take on that perfect golden hue, remove them from the heat. Remember to transfer them to a separate dish or bowl to prevent overcooking.

Now, let’s shift our focus to the mushrooms. Slice half a pound of baby bella mushrooms and sauté them in two tablespoons of butter. Feel free to use the same pan you used for the almonds; it will infuse the mushrooms with that nutty aroma. Let the mushrooms release their flavorful liquid, then add one to two tablespoons of sherry wine and continue to cook for another three to five minutes. A pro tip: give those mushrooms room to breathe in the pan by using a larger one than you might think you need. This ensures even cooking and maximum flavor absorption.

When the timer for the chicken goes off, retrieve the dish from the oven and flip those chicken breasts over. Pour half a cup of sherry wine over the chicken, followed by a sprinkle of onion powder and freshly minced garlic. The order here is crucial; always add wet ingredients before dry ingredients, otherwise the wet ingredient will wash away the dry ingredients. Pop the dish back into the oven for an additional 40 minutes. And don’t forget to start heating your pasta water about halfway through the baking process; we want everything to be ready in harmony.

As the chicken finishes its oven dance, place it on a cutting board and position the dish on the stovetop over medium heat. Pour a quarter cup of sherry wine into the dish and scrape those delicious drippings into the sauce. Add one cup of cream, the sautéed mushrooms, and most of the toasted almonds. Remember to save a small portion of almonds for that final, elegant garnish. Add your chicken back into the sauce, flipping the chicken every few minutes so that it is enriched in the sauce.

While your creamy sauce simmers to perfection, cook your noodles. Take the chicken out of the sauce and cut into bite sized pieces. Plate your pasta, top it with the chopped chicken, and generously ladle that creamy mushroom sauce over the creation. Finally, sprinkle those reserved almonds on top to add a delightful crunch Dinner is ready to be served and savored.

This recipe embodies the essence of homemade comfort, infused with the personal touch that comes from being a beloved family tradition. Whether it’s a busy weeknight or a special occasion, indulge in every flavorful bite and share this heartwarming meal with your loved ones.

Chicken in Sherry Cream Sauce

(Olivia’s Chicken)

Ingredients

2 (1.5 lbs) of Chicken Breast                   

4 tbsp butter

Salt                                                                

Pepper

Paprika                                                         

8 ounces mushrooms

¾ cup sherry                                              

  Onion powder

Minced Garlic                                             

1 cup heavy cream

Linguine Pasta                                            

¼-1/2 cup of almonds

Parsley

Directions

1. Preheat oven to 400 degrees. Melt 2 tbsp of butter in a deep baking dish. Pound chicken until even and season with salt, pepper, and paprika. Dredge chicken in butter and bake for twenty minutes.
2. Toast almonds and then sauté mushrooms in two tbsp of butter. When mushrooms are done, add 1-2 tablespoons of sherry and reduce for 3-5 minutes. Set both the almonds and the mushrooms aside.
3. Once the chicken timer has gone off, flip the chicken and pour ½ cup of wine on the chicken, and season with onion powder and minced garlic and bake another forty minutes. In twenty minutes, start the pasta water.
4. When chicken timer goes off, place chicken on cutting board. Start the pasta. Put baking dish on stove top on medium low heat. Add ¼ of sherry to baking dish and scrape the sides of the dish to get all the drippings into the sauce. Add one cup of heavy cream, mushrooms and most of the almonds. Save a small amount of almonds for garnish. Once sauce is all mixed add the chicken and rotate occasionally. When the pasta is ready, portion the pasta onto plates. Cut the chicken into bite size pieces. Add the chicken to the plates and portion the sauce, top with almonds. Serve and enjoy!