Sherry Chicken
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g shallot (s)
- 4 port. Chicken breast fillet (s) (150 g each, skinless)
- 3 tablespoon oil
- 3 stems sage
- 70 ml sherry, medium dry
- 150 ml chicken broth
- 5 tablespoon whipped cream
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Halve the shallots. Wash the chicken breast fillets, pat dry, season with salt and pepper.
- Heat 1 tablespoon of oil in a pan, add the shallots, fry for 3 - 4 minutes over a medium heat. Take out of the pan.
- Put 2 tablespoons of oil in the pan and fry the chicken breast fillets on both sides until golden brown. Add the shallots, sage, sherry, chicken stock and the whipped cream. Cook for 4 - 5 minutes, turning the fillets once. Season to taste with salt, pepper and a little nutmeg.
- Remove the sage before serving.
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