Wednesday, November 30, 2011

Sherried Chicken--Riley Adams

Penzeys is celebrating its 25th anniversary in 2011. Congratulations! At Mystery Lovers’ Kitchen, we’re celebrating by featuring a week of Penzeys-inspired recipes.

Even if there’s not a Penzeys store in your town (click here to see where their brick-and-mortar stores are located), their spices are easy to stock up on—just order online, like I do. They have over 250 spices and seasonings, so you’re sure to find something fun to liven up your cooking. Actually, just browsing through their catalog can really help you brainstorm new on the blog.
The recipe I’m sharing this week is a sort of special-occasion meal for me. Usually it’s something I’ll make when I’ve got company over. But it’s so easy that I really should cook it more often. The longest part of the preparation is the cooking time. And clean-up is a snap.
The Penzeys spice is Bouquet Garni which is a combination of savory, rosemary, thyme, Turkish oregano, basil, dill weed, marjoram, sage and tarragon.

Penzeys Sherried Chicken

4 T butter (divided)
1 cup fresh sliced mushrooms
1/4 cup sliced green onions
1 teaspoon Penzeys Bouquet Garni
4 skinless, boneless chicken breast halves
3/4 cup dry sherry
1/4 cup water
1/2 teaspoon cornstarch
Melt 2 T of the butter in a frying pan. Add the sliced mushrooms and green onions and sauté until the mushrooms are tender. Set the mushroom mixture aside. Add the remaining 2 T of the butter to melt, then add the chicken breasts. Sprinkle the chicken with Penzeys Bouquet Garni while browning the chicken (about 3-5 minutes). Pour the sherry into the pan. Cover and simmer for 40 minutes, or until tender. Blend the water and cornstarch and add to the chicken. Cook, stirring constantly, until the mixture thickens (about 5-7 minutes). Add the mushrooms and green onions to the pan. Serve (also good over rice or pasta).

What’s your favorite spice to cook with?
Riley/Elizabeth Hickory Smoked Homicide (now available!)
Finger Lickin’ Dead (Riley Adams)
Progressive Dinner Deadly


cookies-milkTo enter, send your favorite recipe to Krista (KristaDavis at KristaDavis dot com).
We'll choose 10 finalists, recipes that we'll bake and post here on the blog.
Then you, our readers, will choose the overall winner who will win a fabulous collection of cookie decorating supplies!


  1. I can imagine how delicious this is. I bet your guests make sure they get every last drop of that sauce. What an elegant dish, Elizabeth!

    ~ Krista

  2. Elizabeth, I love the bouquet garni spice! It is so versatile. Great choice. Nice recipe. Perfect for this holiday season and beyond.


  3. This sounds and looks yummy. The ingredients in the spice alone are quite tempting. I'll definitely have to check on what else Penzeys offers.

    Thoughts in Progress

  4. Krista--It's pretty, isn't it? And it's good over rice and pasta, too.

    Avery--It's really a terrific spice, isn't it?

    Mason--They have so many in their online shop that your brain will be boggled!

  5. Anything "Sherried" makes a meal special to me. I cook with various herbs and spices (mostly from Penzeys) every day. Thanks for suggesting this lovely treat, E/R!