xiaoxl/recipe_data huggingface dataset:
Bacon Wrapped Pesto Chicken
Category: meat-and-poultry
By dawna715

Chicken with pesto wrapped in bacon. My husband and even my 2-year-old daughter love this chicken! Easy to make, yet tastes like you've spent hours in the kitchen. Simply delicious!

Ingredients:
6  skinless, boneless chicken breast halves - pounded flat
salt and ground black pepper to taste
6 tablespoons prepared basil pesto
6 slices bacon
½ cup vegetable oil

Directions:
Preheat oven to 400 degrees F (200 degrees C). Lay a chicken breast out flat, and sprinkle with salt and black pepper. Spread pesto sauce over the chicken breast, and roll the chicken breast in a slice of bacon, securing the roll with toothpicks. Lay the rolled chicken breast into a 9x9-inch baking dish. Repeat with remaining chicken breasts. Pour the vegetable oil over the chicken breasts. Bake in the preheated oven until the chicken is no longer pink inside and the bacon is crisp, about 30 minutes. An instant-read thermometer inserted into the center of a roll should read at least 160 degrees F (70 degrees C).

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 419.5
Fat: 32.1 g
Saturated fat: 6.3 g
Carbohydrates: 1.1 g
Dietary fiber: 0.4 g
Protein: 30.7 g
Cholesterol: 82.2 mg
Sodium: 389.2 mg
Sweet and Salty Walnuts and Cashew Mix


Ingredients:
water, walnuts, cashews, sugar, cumin, cayenne pepper, cinnamon, kosher salt

Directions:
Preheat even to 250 degrees.
In a large bowl, beat egg white with water until foamy.
Add remaining ingredients, and mix well.
Spread the mixture on a parchment lined baking sheet.
Bake until the nuts are mostly dry, but slightly sticky about 40 minutes.
Remove from the oven, and stir.  Reduce the oven to 200 degrees, and return the nuts to the oven.
Bake until crisp, about 30 more minutes.
Stir to loosen the nuts from the parchment, cool completely.
Stilton and Broccoli Soup


Ingredients:
broccoli, Stilton cheese, onion, garlic cloves, fresh ground black pepper, olive oil

Directions:
Fry the onions and garlic gently in the olive oil until transparent., Add the broccoli and fry for 2 minutes longer., Add the vegetable stock and simmer until the broccoli is cooked., Add the stilton., Put in the blender and blend, leaving some texture., Return to the pan and add the cream and pepper., Serve.
Roasted Apples and Brussels Sprouts
Category: fruits-and-vegetables
By Jacob French

Apple, onion, and Brussels sprouts are roasted together with a hint of lemon. My wife and I can go through an entire tray of these by ourselves. Yummo!

Ingredients:
1 (16 ounce) package frozen Brussels sprouts
2  apples - peeled, cored, and cut into 3/4-inch chunks
2  sweet onions, cut into 3/4-inch chunks
2 tablespoons extra-virgin olive oil, or as needed
salt and ground black pepper to taste
1 pinch garlic powder to taste
zest from 1 lemon
juice from 1 lemon

Directions:
Preheat oven to 425 degrees F (220 degrees C). Arrange frozen Brussels sprouts in a single layer on a rimmed baking sheet; sprinkle apple and onion pieces evenly around the baking sheet. Drizzle the sprouts, apples, and onions with olive oil; sprinkle with salt, black pepper, and garlic powder. Toss the mixture gently to coat. Roast in the preheated oven until sprouts are hot and fragrant, about 20 minutes. Sprinkle with lemon zest, and squeeze juice from zested lemon over the sprouts to serve.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 87.9
Fat: 4.6 g
Saturated fat: 0.7 g
Carbohydrates: 12.1 g
Sugars: 7.2 g
Dietary fiber: 2.2 g
Protein: 0.8 g
Sodium: 28.6 mg
Rice Pudding (From Raw Rice)


Ingredients:
milk, rice, sugar, margarine, raisins, vanilla

Directions:
Over medium heat, cook the milk, rice, sugar and margarine until it boils.
Simmer 35-45 minutes, covered. Stir occasionally.
Remove from heat (should be soupy]. Add vanilla and raisins.
Cover and cool. Sprinkle with cinnamon to serve.
Variation: stir in semi-sweet chocolate chips for chocolate rice pudding.
Antipasto of Asparagus With Freshly Grated Parmigiano Cheese


Ingredients:
asparagus, red leaf lettuce, cherry tomatoes, parmigiano-reggiano cheese, extra virgin olive oil, salt

Directions:
In wide skillet, place asparagus, cover with water, and bring to a boil.
Cook until crisp-tender, about 4 to 5 minutes.
Drain and set aside to cool.
On platter, arrange lettuce, and when asparagus stalks are cool, arrange them on top in center with all of the spears pointing in one direction.
Scatter tomatoes about and sprinkle with cheese, olive oil and salt.
Sparkling Red and Green Tea   B-H-G


Ingredients:
water, sparkling water, berries, lemon wedge

Directions:
Bring water to boiling.
Steep individual-size green tea bags in boiling water according to tea package directions.
Remove and discard tea bags.
Stir a frozen juice concentrate into tea mixture.
Cover and chill mixture until serving time. To Serve:
Fill a tall glass with ice and 1/4 full with the tea mixture.
Top with chilled sparkling water or club soda.
Garnish with a few fresh berries and lemon wedge.
Pineapple Mustard Glazed Ham


Ingredients:
pineapple slices, dark brown sugar, Dijon mustard, ham

Directions:
Drain pineapple, reserving 3/4 cup juice. Whisk juice, brown sugar, and mustards in bowl.
Remove ham from packaging and discard plastic disk that covers bone.
Line 13 by 9-inch baking dish with two 24-inch-long pieces of foil.
Place ham cut side down in lined baking dish and brush liberally with glaze.
Using toothpicks, attach pineapple rings all over top and sides of ham. (Do not press toothpicks all the way into ham.]
Brush with more glaze and wrap tightly in foil.
Let stand at room temperature for 1 1/2 hours.
Adjust oven rack to lowest position and heat oven to 300 degrees.
Bake ham until center registers about 100 degrees on instant-read thermometer, 2 to 3 hours, depending on weight of ham (17 minutes per pound].
Remove ham from oven and roll back foil to expose ham.
Increase oven temperature to 450 degrees.
Brush ham liberally with more glaze and return to oven until glaze becomes golden brown and sticky, 30 to 40 minutes.
Remove from oven, brush entire ham again with glaze, loosely cover with foil, and let rest for 30 to 40 minutes before carving, basting ham with juices once or twice.
Serve.
Chef John's Make-Ahead Turkey Gravy
Category: side-dish
By Chef John

This make-ahead turkey gravy frees up valuable kitchen time for Thanksgiving, plus it will look and taste even better than those frantic, last-minute versions.

Ingredients:
1 large onion, chopped
2  carrots, chopped
2 ribs celery, chopped
2 teaspoons vegetable oil
2 large turkey wings
2 tablespoons cold water
10 cups cold water
4 sprigs fresh thyme
2 cloves garlic  (Optional)
3 tablespoons butter
½ cup all-purpose flour
salt and ground black pepper to taste
1 pinch cayenne pepper

Directions:
Preheat oven to 400 degrees F (200 degrees C). Combine onion, carrots, celery, and vegetable oil in a large roasting pan and toss to coat. Place turkey wings on top of vegetables Place roasting pan in the preheated oven and cook until the turkey wings are browned and vegetables are caramelized and softened, 45 to 60 minutes. Transfer turkey wings and vegetables to a large stockpot. Place the roasting pan over a stovetop burner on medium heat. Pour 2 tablespoons cold water into the pan and bring to a boil, scraping up any browned bits. Transfer mixture to the stockpot and add 10 cups cold water, thyme, and garlic. Bring turkey wing mixture to a boil. Reduce heat to low and simmer, uncovered, until meat falls off the bone, about 3 hours. Skim off turkey fat throughout the process and set aside 2 tablespoons. Strain turkey stock and reserve 6 cups of stock; discard all the solids. Heat butter and 2 tablespoons reserved turkey fat in a large saucepan over medium heat. Sprinkle in flour and cook, whisking continuously, until it begins to smell like cooked pie crust, 2 to 3 minutes. Slowly pour in turkey stock, whisking continuously. Increase heat to high and simmer until thick and warmed through, about 5 minutes. Season with salt, black pepper, and cayenne pepper to taste.

Prep time: 20 mins
Cook time: 3 hrs 55 mins
Total time: 4 hrs 15 mins
Yields: 8 servings

Calories: 115.4
Fat: 6.6 g
Saturated fat: 3.2 g
Carbohydrates: 10.2 g
Sugars: 1.9 g
Dietary fiber: 1.3 g
Protein: 4.1 g
Cholesterol: 22.5 mg
Sodium: 92.4 mg
Chicken Fried Lamb Chops With Creamy Gravy


Ingredients:
all-purpose flour, olive oil, sugar, kosher salt, fresh ground black pepper, all-purpose flour, lamb chops, buttermilk

Directions:
For the gravy:
In a heavy-bottomed saucepan, add flour and oil. Cook over medium heat for about 10 to 12 minutes whisking constantly until a peanut-brown color.
Whisk in milk, salt, pepper, and sugar. Bring to a boil, continuing to whisk.
Reduce heat and simmer for 15 minutes whisking frequently until sauce thickens enough to coat the back of a spoon (not too thick, but not too thin].
Make gravy before you fry the chops.
For the lamb:
Add 1-inch of oil in a straight-sided 3-inch deep pan. Preheat oil in frying pan to 365 degrees F.
Mix salt and pepper with flour. Dredge the lamb chops in the seasoned flour.
Dip lamb chops in buttermilk, then back into the flour.
Slowly add chops to preheated oil, about 4 per batch. Cook 2 minutes per side for medium doneness. Drain on a rack.
Serve with gravy.
Coleslaw
Category: salad
By TYRANGO

Coleslaw without mayonnaise dressing.

Ingredients:
1 medium head cabbage, shredded
1  carrot
¼  onion, chopped
¼ cup vegetable oil
¼ cup vinegar
¼ cup white sugar

Directions:
In a large bowl, combine cabbage, carrot, onion, vegetable oil, vinegar and sugar. Stir until the ingredients are well mixed. Chill in the refrigerator until serving.

Prep time: 15 mins
Total time: 15 mins
Yields: 8 servings

Calories: 118.6
Fat: 7 g
Saturated fat: 0.9 g
Carbohydrates: 14 g
Sugars: 10.4 g
Dietary fiber: 3.1 g
Protein: 1.6 g
Sodium: 26.8 mg
Jean's Marinated Mushrooms
Category: appetizers-and-snacks
By Kathleen Burton

Tarragon vinegar and garlic highlight the marinade for these delicious mushrooms!

Ingredients:
2 (8 ounce) packages fresh mushrooms
2 tablespoons butter
1 (.7 ounce) package dry Italian-style salad dressing mix
⅓ cup tarragon vinegar
2 tablespoons water
⅔ cup vegetable oil
1 tablespoon white sugar
4 cloves garlic, peeled and crushed
6 drops hot pepper sauce

Directions:
In a medium saucepan over low heat, cook and stir mushrooms in butter until browned, about 5 minutes. Remove from heat and place in a medium bowl. In a medium bowl, whisk together dry Italian-style salad dressing mix, tarragon vinegar, water, vegetable oil, white sugar, garlic and red pepper sauce. Pour the whisked mixture over the mushrooms. Cover and chill in the refrigerator at least 8 hours before serving.

Prep time: 15 mins
Cook time: 5 mins
Total time: 8 hrs 20 mins
Yields: 12 servings

Calories: 142
Fat: 14.2 g
Saturated fat: 3.1 g
Carbohydrates: 3.4 g
Sugars: 2.5 g
Dietary fiber: 0.4 g
Protein: 1.2 g
Cholesterol: 5.1 mg
Sodium: 292.4 mg
Cornmeal Waffles


Ingredients:
cornmeal, water, salt, butter, shortening, eggs, flour, baking soda, milk, buttermilk

Directions:
Cook corn meal, water, and butter or shortening in a double boiler for ten minutes, stirring frequently.
Cool.
Sift flour, salt, baking soda together.
Beat eggs until very light and add to cornmeal mush.
Add sifted flour mixture alternatively with milk and stir thoroughly.
Add enough buttermilk or sour milk to make a thin batter.
Spray your waffle iron with cooking spray.
Bake batter in hot waffle iron until golden brown.
Paleo/Primal Key Lime Pie


Ingredients:
pitted dates, coconut oil, lime zest, lime juice, honey, eggs, coconut milk

Directions:
Crust:  Put almonds, dates,a nd coconut oil in a food processor and process when it is just short of nut-butter.
Rub a 9" glass pie pan with a bit of coconut oil.
Add crust mixture, pressing flat with your fingers. You can work the crust up the sides, but it may burn in the oven.  Halfway up is good. . Bake at 350 for 6-8 minutes - should be just a tad golden.
Filling:  Whisk lime zest, juice, honey, coconut flour, eggs, and coconut milk by hand or with a hand blender until smooth and creamy.  Pour into pre-baked pie crust.  Return to oven for 25-30 minutes at 350 or until filling is almost set.
Cajun Meatloaf


Ingredients:
garlic cloves, onion, carrot, red bell pepper, salt, ground black pepper, corn kernel, egg, salsa, water, lean ground beef, cheddar cheese, fresh parsley

Directions:
In a skillet, heat oil at medium heat.  Add garlic, onion, carrot, red bell pepper, cajun seasoning, salt and pepper.  Cook, stirring from time to time, for about 5 minutes or until onion has soften.  Add corn and keep cooking 2 minutes.  Let cool a little bit.
In a big bowl, mix egg, corn chips, salsa, water, beef and pork, and mixture of veggies.  Put the mixture on a baking sheet with foil paper and shape in a loaf of 9 x 5 inch.  Cook in a preheated oven of 350 F for 1 hour 20 minutes.  Sprinkle with cheddar cheese and keep cooking for about 10 minutes or until internal temperature reads 170°F  Let stand the meatloaf for 5 minutes.  Remove the fat from the meatloaf, then sprinkle with parsley.
cauliflower soup


Ingredients:
cauliflower, onion, carrot, vegetable broth, Velveeta reduced fat cheese product

Directions:
Saute the carrot and onion in a little water until soft., Add cauliflower and broth., Cook until soft., Puree in blender Add cheese.
Juicy Thanksgiving Turkey
Category: meat-and-poultry
By Kirsten

My grandmother and mother passed this recipe on to me. It changes just a little every year, because we've never written it down before. But it is always incredibly juicy and succulent!

Ingredients:
2 tablespoons dried parsley
2 tablespoons ground dried rosemary
2 tablespoons rubbed dried sage
2 tablespoons dried thyme leaves
1 tablespoon lemon pepper
1 tablespoon salt
1 (15 pound) whole turkey, neck and giblets removed
2 stalks celery, chopped
1  orange, cut into wedges
1  onion, chopped
1  carrot, chopped
1 (14.5 ounce) can chicken broth
1 (750 milliliter) bottle champagne

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Line a turkey roaster with long sheets of aluminum foil that will be long enough to wrap over the turkey. Stir together the parsley, rosemary, sage, thyme, lemon pepper, and salt in a small bowl. Rub the herb mixture into the cavity of the turkey, then stuff with the celery, orange, onion, and carrot. Truss if desired, and place the turkey into the roasting pan. Pour the chicken broth and champagne over the turkey, making sure to get some champagne in the cavity. Bring the aluminum foil over the top of the turkey, and seal. Try to keep the foil from touching the skin of the turkey breast or legs. Bake the turkey in the preheated oven for 2 1/2 to 3 hours until no longer pink at the bone and the juices run clear. Uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer.  An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area  10 to 15 minutes before slicing.

Prep time: 20 mins
Cook time: 3 hrs
Total time: 3 hrs 20 mins
Yields: 1 - 15 pound turkey

Calories: 555.6
Fat: 24 g
Saturated fat: 7 g
Carbohydrates: 4.3 g
Sugars: 1.9 g
Dietary fiber: 1 g
Protein: 69.3 g
Cholesterol: 201.2 mg
Sodium: 680.2 mg
Bacon Wrap Arounds


Ingredients:
soy sauce, water chestnuts, sugar, bacon

Directions:
Combine soy sauce and sugar.
Marinate chestnuts in mixture for 30 minutes.
Wrap bacon slice around each chesnut; fasten with toothpick.
Place on rack in shallow pan or broiler.
Bake at 350 for 30-35 minutes until bacon is crisp.
Serve hot.
Sweet Potato Butter


Ingredients:
sweet potatoes, tart apples, water, dark brown sugar, ground cinnamon, ground nutmeg, ground cardamom, clove

Directions:
In a large saucepan, mix all the ingredients together well.  Bring to a boil.
Reduce the heat to a simmer uncovered for 2 to 2 1/2 hours or until the mixture is thick and about 1 cup of liquid remains, stir occasionally.
Process the mixture in a blender in batches until smooth.  Transfer to jars or containers and chill for at least 2-3 hours in the fridge.  Store in the fridge.
Bon Appetit!
Red Wine Chocolate Cupcakes


Ingredients:
dry red wine, eggs, extra virgin olive oil, dark chocolate, butter, powdered sugar, dry red wine, sugar

Directions:
Combine cake mix, eggs, olive oil, and chocolate in a mixing bowl.
2. Bake according to package directions in lined muffin tins. Allow to cool completely.
3. In a small saucepan, dissolve the sugar in ½ cup red wine, until dissolved.
4. Allow to simmer until reduced enough to coat the back of a spoon. This will yield a few tablespoons of red wine syrup.
5. Combine powdered sugar and butter until fluffy, using a hand mixer. Slowly add the wine syrup and blend to combine.
6. Using a piping bag or plastic storage bag, frost the cupcakes.
7. Enjoy!
Cherie's Pumpkin Brownies


Ingredients:
sugar, eggs, canned pumpkin, cinnamon, salt, baking soda, baking powder, flour, cream cheese, butter, milk, vanilla, powdered sugar, salt

Directions:
"Beat first 3 ingredients until creamy. Add the pumpkin, cinnamon, salt, baking soda, baking powder, and flour. Pour into greased and floured jelly roll pan or deep cookie sheet. Bake 350 for 35 minutes. Make frosting by beating all ingredients together until smooth and creamy. You can add a little more milk if it is too thick. Cool brownies completely and frost with cream cheese frosting. Cut and enjoy!"
Tomato Mozzarella Salad


Ingredients:
firm ripe tomatoes, mozzarella cheese, fresh basil, dry basil, oregano, dry oregano, olive oil, salt, pepper, sugar

Directions:
In lg bowl, toss all ingredients., Mix well.
Healthy Peanut Butter Chocolate Chip Cookie Dough Pancakes


Ingredients:
whole wheat flour, honey, coconut oil, dried shredded coconut, baking powder, salt, wheat germ, applesauce, peanut butter

Directions:
"Mix in a big bowl and pour small amounts into pan until crispy on the outside."
Swiss Cornmeal Polenta


Ingredients:
homogenized milk, yellow cornmeal, fine salt, heavy cream, swiss cheese, sweet onion

Directions:
Preheat oven to 400 degrees.
In a heavy pan add the milk, cornmeal and salt.
Bring to a boil, whisking constantly.
Reduce heat and simmer gently for 7 minutes.
Stir and beat occasionally to keep mixture smooth.
Stir in the cream.
Pour slightly less than half the mixture into a buttered glass or ceramic 8 x 8 x 2 pan.
Sprinkle with the mushrooms and sweet onions and half the cheese.
Pour in the remaining batter and top with the rest of the cheese.
Bake in a preheated oven for 40 minutes and let stand 10 minutes before serving.
Texas Roadhouse Style Baked Sweet Potato


Ingredients:
sweet potato, cinnamon, vanilla, butter, brown sugar, marshmallows

Directions:
For a quick way to heat your potato poke a hole in the top and microwave it for about 13-15 minutes until its easy to stick a knife into.
While the potato cooks put the butter into a microwave safe dish.
Put in the microwave for about 15 seconds until well melted after the potato is done cooking.
After butter is melted add vanilla, brown sugar, and cinnamon, stir well.
Slice your cooked potato down the center and then across the sides a few more times.
Then brush mixture of butter over your potato. Place the sliced marshmallows across the top and broil in either your oven or a toaster oven until marshmallows just start to brown.
Enjoy!
Pasta Carbonara


Ingredients:
pasta, bacon, whole mushrooms, half-and-half cream, butter, dried parsley flakes, garlic, salt, parmesan cheese, green onion

Directions:
Cook mostaccioli according to package directions.
Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Brown mushrooms in drippings; remove to paper towels. Drain drippings from pan.
Add the cream, butter, parsley, garlic, pepper sauce and salt if desired to the skillet; cook and stir over medium heat until butter is melted. Drain mostaccioli; add to cream mixture. Stir in the bacon, mushrooms and cheese; heat through. Remove from the heat. Sprinkle with green onions.
Chuckwagon Beans (Frijoles a La Charra)


Ingredients:
pink beans, pinto beans, cold water, smoked ham hock, onion, tomato paste, garlic cloves, salt, cilantro, tortilla chips

Directions:
Rinse beans thoroughly with cold water.
Combine beans, water, and ham hock in dutch oven.  Heat to boiling, and reduce heat to low (simmer] and cover.  Simmer about 1 1/2 hours.  Beans should be tender, but not soft.
After the 1 1/2 hours of cooking beans, heat oil in skillet, and cook onions until they are soft.  Add tomato paste, garlic, and jalapeño peppers to onion, stirring well for approximately 30 seconds.
Add onion mixture and salt to beans, stir well, cover and cook for approximately 30 minutes.  Beans should be soft.
Remove ham hock from beans.  Remove meat from bone.  Chop meat and return to beans.
Add cilantro to beans and serve with chips.
Blueberry Lemonade


Ingredients:
"blue curacao"

Directions:
fill tall glass or goblet glass with ice., Add blueberry vodka, blue curaco and lemonade to fill glass., Stir well., Garnish with blueberries if you want.
Sweet Onion Casserole
Category: side-dish
By Bobbie Gibson Paulson

This wonderful combination of sweet onions, Swiss cheese, and rice is a tasty side dish for anything from grilled meats to roasted poultry.  It is a favorite in our home, and you'll get rave reviews every time you serve it.

Ingredients:
¾ cup uncooked basmati rice
5 cups water
¼ cup butter
3 pounds sweet onions, coarsely chopped
1 cup half-and-half cream
1 ½ teaspoons salt
2 cups shredded Swiss cheese, divided

Directions:
Preheat oven to 350 degrees F (175 degrees C). Butter a 2-quart baking dish. Bring water to a boil in a large saucepan, and sprinkle in the rice. Stir, reduce heat to low, and simmer the rice until it is half-cooked, about 5 minutes. Drain the rice, and set aside. Melt the butter in a large skillet over medium heat, and cook and stir the onions until translucent but not browned, about 8 minutes. Mix the cooked onions and the butter from the skillet with the rice, and stir in the half-and-half, salt, and 1 3/4 cup of the Swiss cheese. Transfer the mixture to the prepared baking dish, and sprinkle the remaining 1/4 cup of Swiss cheese over the top. Bake uncovered in the preheated oven until the rice is tender and the top is lightly browned, about 1 hour.

Prep time: 15 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 30 mins
Yields: 1 2-quart dish

Calories: 322.9
Fat: 17.1 g
Saturated fat: 10.8 g
Carbohydrates: 32.4 g
Sugars: 7.7 g
Dietary fiber: 3 g
Protein: 11.4 g
Cholesterol: 51.3 mg
Sodium: 552.4 mg
Coconut Prawns


Ingredients:
"medium shrimp"

Directions:
"Roll shrimp in coconut syrup. Mix finely rolled Ritz crackers with coconut. Roll coated shrimp in cracker- coconut mix. Shake off excess. Deep fry until golden brown."
Tarragon Chicken Triest


Ingredients:
boneless chicken breasts, mushroom, butter, tarragon, sherry wine, dry white wine, sour cream, green onion

Directions:
Brown chicken breasts in butter, sprinkle Beau Monde and Tarragon, add mushrooms when turning the chicken.  When chicken browned and mushrooms sauteed add the sherry.
Allow to simmer for approximately 30 minutes.  15 minutes prior to serving remove chicken, stir sour cream into sauce and blend well.  Replace the chicken into the sauce and allow to simmer. (I usually put it in the oven at 325°F at this point].
Prior to serving garnish with the green onions. This is really good served with brown or wild rice.