Sauteed Chicken With Sheri Cream Sauce(ore)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Chicken, Restaurant | 4 | Servings | |
INGREDIENTS
| 4 | Boneless chicken breasts | |
| skinless pounded | ||
| 1/2 | c | Cream sherry |
| 1/4 | t | Basil |
| 1/4 | t | Thyme |
| 1/4 | t | Oregano |
| 1/4 | t | Parsley |
| 2 | Cloves garlic, chopped | |
| 1/4 | c | Flour |
| 1 1/2 | c | Heavy cream |
| Salt and pepper to taste | ||
| 1/3 | c | Clarified butter |
| 1 | Onion, julienned | |
| 1/3 | lb | Mushrooms, sliced |
INSTRUCTIONS
Heat skillet and clarified butter on medium high heat Dust chicken in flour and add to pan. Cook 3 to 4 minutes on each side, making sure chicken is cooked through. Add onion, mushrooms, garlic and herbs. Deglaze with cream sherry. Reduce liquid to 1/3 and then add the heavy cream. Reduce again and add salt and pepper to taste. Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1 Typed and MC_Busted for you by Brenda Adams <adamsfmle@sprintmail.com> Recipe by: Chef Graves, Camp 18, Elsie, Oregon
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Nutrition (calculated from recipe ingredients)
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Calories: 343
Calories From Fat: 176
Total Fat: 19.9g
Cholesterol: 134.5mg
Sodium: 83.9mg
Potassium: 418.5mg
Carbohydrates: 10.7g
Fiber: 1g
Sugar: 1.6g
Protein: 29.9g