Chicken in a lemon, sherry and cream sauce

Ingredients for 4 servings:

• 750 g chicken breast fillet(s), diced
• 1 medium-sized onion(s), finely diced
• 3 cloves garlic, finely diced
• 30 g butter
• 4 tbsp lemon juice
• 125 ml Sherry, dry
• 50 ml vermouth, martini
• 300 g cream
• 75 g cream cheese
• 20 leaves of lemon balm
• herbs, Italian
• Salt
• Pepper, freshly ground
• Cayenne pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Wash the chicken breast fillets and cut into bite-sized pieces. Peel and finely dice the onion and garlic. Melt the butter in a pan and fry the chicken cubes until light brown. Remove the meat from the pan and keep warm. Now fry the onion and garlic. Deglaze with lemon juice, sherry, and martini. Stir in the cream and cream cheese, bring to a boil, and let the sauce reduce slightly. Add the chicken cubes and let them simmer. Season the sauce with Italian herbs, salt, pepper, and cayenne pepper. Wash the lemon balm leaves, shake dry, and finely chop. Serve the sauce with pasta (preferably thin ribbon pasta) and sprinkle with the chopped lemon balm.