Breast Of Chicken With Sherry Cream Sauce Recipe


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Breast Of Chicken With Sherry Cream Sauce Recipe from the Recipes 4U Collection

 

Breast Of Chicken With Sherry Cream Sauce Recipe

Recipe Ingredients


SHERRY CREAM SAUCE

2 cup dry sherry
2 cup chicken stock
2 cup heavy cream
2 tsp lemon juice
1 salt and pepper
8 fresh morel mushrooms

ROAST BREAST OF CHICKEN

2 tbsp vegetable oil
1 tbsp unsalted butter
3 lb chicken breast halves,
1 boned (skin intact)
1 salt and pepper
1 hot cooked vegetables

Recipe Preparation

Sherry Cream Sauce: In large nonreactive saucepan, boil sherry until
reduced by 1/3. Whisk in chicken stock and cream. Boil gently until
reduced to a creamy consistency, about 2 cups. Whisk in lemon juice
and salt and pepper to taste. Stir in mushrooms. Cover and keep warm.

Roast Breast of Chicken: While sauce is reducing, preheat oven to
450ø. Heat oil and butter in large skillet over medium heat. Brown
chicken breasts, skin side down in skillet for 8 minutes. Arrange
chicken side up in 12x7x2" baking dish. Drizzle with pan juices.
Season with salt and pepper. Bake at 450ø for 20 minutes until juices
run clear. Arrange chicken breasts on 4 serving plates. Garnish with
vegetables. Spoon warm sauce with mushrooms over all.

Source: Victoria Magazine; March 1994 Typed by Katherine Smith

 

 

Servings: 4

 

 

 

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Breast Of Chicken With Sherry Cream Sauce Recipe from the Recipes 4U Cookbook

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This Breast Of Chicken With Sherry Cream Sauce Recipe is one of our Chicken Recipes, which are collected from our own collection and `free to use` sources. Of course, with over 50,000 recipes in the cookbook it is not possible to try out every recipe on our site, so please take care, and double check everything and don`t trust the information implicitly. If a recipe appears to be wrong, please let us know.


 

Breast Of Chicken With Sherry Cream Sauce Recipe

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