Sherry chicken

Ideas
4 servings
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Poultry

By Food24 November 03 2009
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Ingredients (6)

4.00 chicken breast fillets — boneless
75.00 g butter
flour
125.00 ml sherry — dry
125.00 ml cream — thick
salt and freshly ground back pepper
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Method:

1. Place chicken breasts between two sheets of clingfilm and hammer them out to 5 mm thickness with a rolling pin.
2. Melt butter in a shallow pan. Dust the chicken with flour on both sides and place in the foaming butter. Cook for 2 to 3 minutes – no longer – on each side. Remove from pan and keep warm.
3. Pour off most of the butter, turn up the heat, and pour sherry into pan. Let it reduce, stirring continuously. When sherry has reduced by half, add cream. Season with salt and black pepper, return chicken to pan and simmer for 1 to 2 minutes. Serve on a baked potato, or with a green salad.



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