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Chicken Breasts with sherry cream sauce (Marion and Michelle) Recipe

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This recipe for Chicken Breasts with sherry cream sauce (Marion and Michelle) is from Slattery Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
9 T butter
2 T finely chopped shallots
3 one lb chicken breasts
1 1/2 c chicken stock
1/4 c flour
1/2 c heavy cream
2 T sherry
1 T finely chopped parsley
1/2 t salt
pinch ground white pepper
Directions:
Directions:
In a heavy 10-12 in skillet, melt 2 T butter over moderate heat. When the foam begins to subside add shallots and stir frequently. Cook for 2-3 minutes until they are soft and translucent but not brown. Add chicken breasts and stock and bring to a boil over high heat. Meanwhile skim off scum and foam as they rise to the surface. Reduce heat to low and simmer partially covered for about 10 minutes until chicken is firm to touch. With a slotted spoon, transfer chicken to a plate and drape it with foil to keep warm. Set the stock aside. Melt 3 tablespoons of butter in a 1-2 qt sauce pan over moderate heat. Add flour and mix to a paste. Stir constantly with a wire whisk. Pour in reserved chicken stock and shallots. Cook over high heat until sauce comes to a boil and thickens.
Add sherry and stir. Plate chicken and pour sauce over before serving.

 

 

 

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