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Sherry chicken

updated

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Ingredients for 4 servings:

  • 150 g shallot(s)
  • 4 chicken breast fillets
  • 3 tbsp oil
  • 3 stalks of sage
  • 70 ml Sherry, medium
  • 150 ml chicken broth
  • 5 tbsp whipped cream
  • salt and pepper
  • nutmeg

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

supposedly the fastest chicken in the world

Peel and halve the shallots. Wash the chicken breasts, pat dry, and season with salt and pepper. Add 1 tablespoon of oil to a pan and fry the shallots for about 5 minutes over medium heat. Remove from the pan and keep warm. Heat 2 tablespoons of oil in the pan and fry the fillets until golden brown on both sides. Add the shallots, sage, sherry, chicken stock, and heavy cream. Cook for 5-10 minutes, turning the fillets once. Season with salt, pepper, and a little nutmeg, if desired. Serve with tagliatelle and a green salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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