Sherry-Braised Chicken Breasts
Equipment
- Roaster or baking dish
- Large skillet
- Mixing bowl
- Measuring cups and spoons
Ingredients
- 6 chicken breasts boned and skinned
- 3/4 cup olive oil
- 1 stick butter or margarine
- 1/4 bunch parsley chopped
- 1 onion chopped
- 2 cups beef consommé
- 3/4 cup tomato juice
- 1/2 cup dry sherry
- 4 tbsp flour
Instructions
Prepare the Chicken:
- Preheat the oven to 325-350 degrees F.
- Skin and roll the chicken breasts.
- In a large skillet, heat the butter and olive oil over medium heat.
Brown the Chicken:
- Brown the chicken breasts in the skillet until golden on all sides.
- Transfer the browned chicken breasts to a roaster or baking dish.
Make the Sauce:
- Add the flour to the remaining oil and butter in the skillet, stirring to combine.
- Add the chopped onion and cook until softened.
- Pour in the beef consommé, tomato juice, and dry sherry, stirring constantly.
- Let the mixture cook for a few minutes until slightly thickened.
Combine and Bake:
- Pour the sauce over the chicken breasts in the roaster.
- Cover the roaster with a lid or aluminum foil.
- Bake in the preheated oven for about 2 hours, or until the chicken is tender.
If Freezing:
- Bake the chicken for only 1/2 hour.
- Freeze the chicken and sauce for up to a week.
- Defrost in the refrigerator for a day before serving.
- Bake for the remaining 1 1/2 hours at 325 degrees F.
Notes & Wine Advice
Wine Advice:
Pair this rich and flavorful Sherry-Braised Chicken with a dry white wine like Chardonnay or Sauvignon Blanc. The acidity and flavors of the wine will complement the savory and slightly sweet notes of the dish.Nutrition values
Calories: 650 kcal | Carbohydrates: 7 g | Protein: 45 g | Fat: 49 g | Sugar: 2 g