Chicken In Sherry Cream Recipe
Ingredients
| 2 whole chicken breasts, split | ||
| Chicken thighs | 4 | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Sherry | 1/2 Cup (16 tbs) | |
| Mushrooms | 1/4 pound, sliced | |
| Butter/Margarine | 3 Tablespoon | |
| Heavy cream | 1/3 Cup (16 tbs) | |
| Egg yolks | 2 | |
| Cooked | 12 Small | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Bone and skin breasts and thighs; sprinkle with salt and pepper.
Melt 1/4 cup butter in a wide frying pan; add chicken and brown lightly on all sides.
Add sherry; simmer slowly, uncovered, for 15 minutes or until chicken is tender.
Meanwhile, in another pan, saute mushrooms in the 3 tablespoons butter; keep warm.
Remove chicken to a warm serving dish.
Add cream to pan juices and boil rapidly until reduced about one-third.
Blend some of the sauce with egg yolks; then stir into sauce; remove from heat.
Return chicken to sauce; add mushrooms and onions and reheat gently, stirring.
Melt 1/4 cup butter in a wide frying pan; add chicken and brown lightly on all sides.
Add sherry; simmer slowly, uncovered, for 15 minutes or until chicken is tender.
Meanwhile, in another pan, saute mushrooms in the 3 tablespoons butter; keep warm.
Remove chicken to a warm serving dish.
Add cream to pan juices and boil rapidly until reduced about one-third.
Blend some of the sauce with egg yolks; then stir into sauce; remove from heat.
Return chicken to sauce; add mushrooms and onions and reheat gently, stirring.
Chef
