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Chicken In Sherry Cream

Chicken.delights's picture
  Whole chicken breasts 2 , split
  Chicken thighs 4
  Butter/Margarine 1⁄8 Pound (1/4 Cup)
  Sherry 1⁄2 Cup (8 tbs)
  Mushrooms 1⁄4 Pound, sliced
  Butter/Margarine 3 Tablespoon
  Heavy cream 1⁄3 Cup (5.33 tbs)
  Egg yolks 2
  Cooked boiling onion 12 Small, use hot (Fresh Or Canned)
  Salt To Taste
  Pepper To Taste

Bone and skin breasts and thighs; sprinkle with salt and pepper.
Melt 1/4 cup butter in a wide frying pan; add chicken and brown lightly on all sides.
Add sherry; simmer slowly, uncovered, for 15 minutes or until chicken is tender.
Meanwhile, in another pan, saute mushrooms in the 3 tablespoons butter; keep warm.
Remove chicken to a warm serving dish.
Add cream to pan juices and boil rapidly until reduced about one-third.
Blend some of the sauce with egg yolks; then stir into sauce; remove from heat.
Return chicken to sauce; add mushrooms and onions and reheat gently, stirring.

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