Tomato Sherry Chicken

I tried these for my lunches, which were very filling, but I added kidney beans and that was a mistake. I might try this again with roasted red peppers to give it a sweeter flavour. Balsamic vinegar might also be interesting as well instead of sherry. I will say this – smelled wonderful!

This is how I should have made it:

• 2 tsp olive oil
• 1 package ground chicken or turkey (optional)
• 1 garlic clove, minced
• 2 shallots, finely minced (red onion will do too)
• 1 cup broth
• 1 cup lentils, cooked
• ¼ small jar sun-dried tomato pieces (approx 4)
• 2 tsp cornstarch
• 1/3 cup sherry or cooking wine

Here’s how you make it:

1. Heat oil over med-high heat. Saute the garlic and shallots with the chicken and cook until no longer pink.
2. Season with salt & pepper to taste. Stir in broth and bring to a boil. Add lentils, cover and simmer 10 min more to allow the chicken to fully cook.
3. Stir in tomato pieces. Simmer another 3 minutes.
4. Combine cornstarch and sherry until well mixed. Add to sauce and cook 2 minutes more, or until the sauce is slightly thickened.

Makes 6.

Brooke

My name is Brooke and I love to cook, hence the nickname. I am passionate about eating for pleasure and nutrition, making jam, and Pilates.