critical bill
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- Joined
- Sep 13, 2004
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- Age
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- Location
- Kissimmee, Florida USA
Serving is for 4.
8 thin sliced chicken breasts.
3/4 cup flour.
salt & pepper to taste.
1/2 stick of butter
olive oil
3/4 cup heavy cream
1 cup sherry wine
1 bag/box frozen peas.
Rinse chicken cutlets in cool water and place to side. Mix flour with salt and pepper to taste. Dredge moist chicken cutlets in flour mix until thoroughly coated. Heat large skillet with butter and olive oil and begin frying cutlets to a light golden brown color. Remove cutlets from pan and place on paper towels to drain of oil. Remove all but 2 table spoons of oil from pan when cutlets are all done and return pan to heat. Allow pan to reheat up on medium flame and slowly pour in sherry wine. Bring to a rapid boil and reduce down to simmer, stirring frequently. Allow sherry to simmer for 10-15 minutes to remove alcohol. Add heavy cream and simmer 2 more minutes. Place chicken cutlets back into pan and baste tops with sherry cream sauce. Add 1/3 cup or more frozen peas and gently mix, simmering another 2 minutes. Remove pan from heat and cover, allow to rest for 5 minutes. Serve over your favorite pasta, add salt and pepper to taste.
Sherry Creamed Chicken with Peas over Pasta...........Done.
8 thin sliced chicken breasts.
3/4 cup flour.
salt & pepper to taste.
1/2 stick of butter
olive oil
3/4 cup heavy cream
1 cup sherry wine
1 bag/box frozen peas.
Rinse chicken cutlets in cool water and place to side. Mix flour with salt and pepper to taste. Dredge moist chicken cutlets in flour mix until thoroughly coated. Heat large skillet with butter and olive oil and begin frying cutlets to a light golden brown color. Remove cutlets from pan and place on paper towels to drain of oil. Remove all but 2 table spoons of oil from pan when cutlets are all done and return pan to heat. Allow pan to reheat up on medium flame and slowly pour in sherry wine. Bring to a rapid boil and reduce down to simmer, stirring frequently. Allow sherry to simmer for 10-15 minutes to remove alcohol. Add heavy cream and simmer 2 more minutes. Place chicken cutlets back into pan and baste tops with sherry cream sauce. Add 1/3 cup or more frozen peas and gently mix, simmering another 2 minutes. Remove pan from heat and cover, allow to rest for 5 minutes. Serve over your favorite pasta, add salt and pepper to taste.
Sherry Creamed Chicken with Peas over Pasta...........Done.
