CRUMBED CHICKEN FILLETS WITH CREAMY SHERRY & MUSHROOM SAUCE

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CRUMBED CHICKEN FILLETS WITH CREAMY SHERRY & MUSHROOM SAUCE
A delicious and easy chicken recipe that will have your guests asking for more!
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Prep Time
10 min
Cook Time
30 min
Total Time
50 min
Prep Time
10 min
Cook Time
30 min
Total Time
50 min
Ingredients
  1. 6 - 8 chicken breast fillets (skin free)
  2. 1 - 2 cups of bread crumbs
  3. 1 - 2 tablespoons paprika
  4. 1 - 2 tablespoons fresh or dried herbs
  5. Butter - 50 to 100 grams (depending on how many fillets required - use very little).
  6. ½ cup sherry
Sauce Ingredients
  1. Thickened Cream - ¾ cup
  2. 1 - 2 cups chopped mushrooms
  3. ½ cup shallots or chives - chopped
Preparing the Chicken
  1. Cut chicken breasts into strips (if double breasts - in half), so they are the size of your hand.
  2. Place chicken, herbs, paprika and bread crumbs into large mixing bowl. Mix and toss thoroughly with your hands.
Cooking the Chicken
  1. In a large fry pan, melt about 20g butter in the pan and place a layer of chicken.
  2. Cook on both sides, remove and place onto oven tray and leave to warm in oven.
Making the Sauce
  1. In the same fry pan, melt a little more butter and add the chopped shallots/chives and mushrooms. Fry these for about 2 minutes.
  2. Pour in the sherry and cream , mix thoroughly.
  3. Stir over high heat until sauce evaporates and thickens.
  4. Pour into gravy boat or jug and drizzle over chicken to serve.
Notes
  1. Sauce can be made without the mushrooms if desired.
  2. Add more or less sherry and cream for the right consistency of the sauce if needed.
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crumbed chickencrumb chicken sauce

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