Chicken in Sherry Cream Sauce

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Chicken in Sherry Cream Sauce
Chicken in Sherry Cream Sauce
1-1/4 lb. chicken breasts boneless, skinless
Flour for dredging
2 tbsp. Kerrygold Pure Irish Butter
1/3 cup Knorr Chicken Broth
1/3 cup dry sherry
2 tsp. McCormick Herbes de Provence
1/2 cup fat-free or regular half-and-half
1/2 tsp. salt
pepper to taste freshly ground
Prep time: 10 minutes, Cook time: 15 minutes

Cut breasts into bite-size chunks then dredge in flour, shaking off excess. Melt butter in a medium skillet over medium heat. Cook chicken for about 10 minutes, stirring frequently, until browned on all sides. Add broth, sherry and herbs to skillet and cook until reduced by half. Add half-and-half; cook and stir over low heat for a few minutes more until mixture is thickened. Season with salt and pepper.

Makes 4 servings.
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