3 tablespoons water
2 tablespoons vegetable oil
1 onion, diced
4 teaspoons minced shallots
3 cloves garlic, minced
2 tablespoons butter
2 teaspoons all-purpose flour
3 1/2 cups diced celery
1 teaspoon paprika
3 (9 inch) skinless, boneless chicken breast halves
salt and pepper to taste
2 (14 ounce) cans sliced mushrooms
1 (8 ounce) package bagge unsalted shrimp (with liquid)
1 (6 ounce) can sliced mushrooms
In a medium saucepan, bring water and oil to a boil. Stir, reduce heat to low and let stand until creamy, about 20 minutes.
When cool enough to handle, remove chicken and marinate for about 1 hour. Invite cherries into the marinade, remove from container and allow to cool to lukewarm.
Heat butter in a large skillet over medium heat. When butter melts, add chicken; cook over medium heat until very brown, about 3 minutes. Remove chicken and spoon butter mixture into skillet with chicken. Return to a slow simmer, cooking about 5 minutes on each side. (Be sure you cook both sides, or the juices will run out.)
In a separate skillet over medium heat, pour the butter mixture over celery. Reduce heat and pour over chicken. Cover, and cook about 2 minutes, stirring evenly, before flipping over. Remove skillet. Drizzle butter mixture over chicken and sprinkle with mushrooms. Chill in refrigerator while serving.
It comes out looking nothing like the picture. I had friends over when I made it and they loved it, but my husband and I are not giddy-looking on camera. (He is a wine snob, I suppose.) However, my husband pointed out that the brownies were SO good and will probably be for a long time. I would make them again, but I wouldn't change a thing.
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