Bird in Sherry Cream with Fresh Mushrooms, Greens & Gnocchi

Bird in Sherry Cream with Fresh Mushrooms, Greens & Gnocchi Recipe

Prep & cook time: 30 minutes (4 servings)

YOUR LOCAL FRESH SHOPPING LIST:

• 6-8 boneless skinless Breasts (or 4 Chicken boobs)
• 1 scoop (about 2 T.) Spitfire Gourmet Bougie Bouillon
• 4 servings Gnocchi or Pasta
• 1 Onion
• 2 T. Butter
• 1⁄2 cup chopped fresh Parsley
• 16 oz. fresh Mushrooms
• 1⁄2 cup Sherry Cooking Wine
• 4 oz. Cream Cheese
• 10 oz. Cream of Mushroom Soup (organic is best)
• 1 cup Half & Half
• 1 lb. fresh Spinach

INSTRUCTIONS:

1. Prepare 4 servings Gnocchi or Pasta, and set aside. In a large skillet on high, place the diced Onion, Butter and Breasts, and sear for about 1 minute on each side.
2. Reduce heat to medium/low, and stir in Spitfire Gourmet Bougie Bouillon, chopped Parsley, halved Mushrooms and Sherry, scraping the bottom of the pan to release any “brown” into the sauce. Simmer until breasts are done (about 5 minutes).
3. Stir in the Cream Cheese, Soup, Half & Half and chopped fresh Spinach. Cook until blended and warm, and serve over gnocchi or pasta.
   
   Gourmet Tip:
   Be sure to cook Pasta in liberally salted water, as the salt not only
   flavors the water, but also holds heat.