Sherry Sauced Chicken
|Garlic||1 Clove (5 gm), minced|
|Chicken thighs/1 whole large chicken breast||4 , halved lengthwise|
|Green onion||1 , sliced|
|Chicken broth||1⁄4 Cup (4 tbs)|
|Plain yogurt||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Teaspoon|
|Chopped pimiento||1 Tablespoon|
|Dry sherry||1 Tablespoon|
Preheat the broiler.
Place chicken, skin side down, on an unheated rack in a broiler pan.
Broil chicken 4 to 5 inches from the heat for 15 to 18 minutes or till lightly browned on the outside.
Turn and broil for 10 to 15 minutes more or till no longer pink.
Meanwhile, in a small saucepan cook onion and garlic in butter till onion is tender but not brown.
Add chicken broth.
Combine yogurt and flour till smooth and add to saucepan.
Cook and stir till mixture is thickened and bubbly.
Cook and stir for 1 minute more.
Stir in pimiento and sherry.
Serve over chicken.
Sprinkle with paprika.