Chicken Pan with Sherry Cream and Coconut Flakes

Summary

Prep Time	20 mins
Cook Time	15 mins
Total Time	35 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

Chicken Pan with Sherry Cream and Coconut Flakes

Instructions

Cut the chicken breast into 2 cm cubes. Cut the corn kernels from the cob with the knife. Peel the carrots and cut into thin slices.
Sear the meat and carrots in hot oil for 2-3 minutes, season with salt and pepper. Peel the shallot and cut into very thin strips. Add the shallot strips and corn, fry everything for another 2-3 minutes. Deglaze with the sherry and cream. Let it boil down until creamy. Sprinkle on the chilli and freshly grated coconut flakes, season to taste and serve. Garnish with chives rolls if necessary.
Please be sure to use a fresh coconut, this is the only way to develop the full aroma.

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