Pan sauce for chicken: Sherry, cream, butter

[amanda_pennsylvania]

I'm getting a little obsessed with pan sauces these days. Made this for some chicken last night.

Brown chicken breasts in 2 tbls canola oil (about 4 min per side--they were pretty thin). Remove to plate.

Pour 1 cup sherry into pan on med high heat. Scrape up any brown bits, reduce to about 1/2 cup. Add about 1/4 cup cream, mix until smooth. Remove from heat, add 2 tbls butter. Serve over chicken.

I also served steamed carrots and green beans and rice (although would have preferred potatoes).

 

[sylvia]

Amanda, what I do is brown chicken breasts on both sides and then add a liquid,

either white wine, sherry or even chicken broth and some herbs. Cover and cook for about 10 minutes. Remove chicken and keep warm. Reduce liquid to 1/3, add a little cream; cook till thickened a little. Remove from heat, add a little butter. Serve over chicken.

 

[amanda_pennsylvania]

Great method. I think it would be a good way to use up wine, too.

We've had folks over for dinner and ended up with half bottles of wine. I'm still nursing so I can't drink and DH doesn't drink usually, so they just sit until they turn into vinegar.

DH has requested steak au poivre, so that's next on my list to try.

 

[lisainla]

I love these types of sauces - a few suateed mushrooms are a nice addition.

dagnabbit!

I do know how to spell sautéed.....

 

[sylvia]

With the braising the chicken becomes very moist and tender.