Chicken Cutlets with Sherry Cream Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 pounds chicken cutlets
1 teaspoon salt
1 teaspoon black pepper
1/4 cup all purpose flour
1 tablespoon olive oil
1 tablespoon butter
4 cloves garlic; chopped
1/4 cup roasted red pepper; diced
1/4 cup sherry
3 tablespoons butter
1 tablespoon parsley; fresh chopped
1/4 cup heavy cream
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Directions: |
Directions:Season the chicken cutlets with 1 tsp salt and 1 tsp pepper. Dredge the cutlets in the flour and knock off the excess.
Pre-heat a skillet over medium heat. Add 1 Tbsp of butter and oil.
Saute the cutlets for 3 minutes per side or until they reach an internal temp of 160 F. Keep the cutlets warm in a 200ºF oven.
Add the garlic and saute for 1 minute. Add the roasted red pepper and cook for another minute.
Deglaze the pan with sherry and simmer until the liquid is reduced by half, about 2 minutes.
Reduce heat to low and add the butter and parsley, stirring until the butter is melted. Turn off the heat and stir in the cream. Taste for seasoning and add more salt and pepper to taste. Top the chicken with the sauce. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:20 minutes |
Personal
Notes: |
Personal
Notes: Can use dried parsley if you don't have fresh. I used half and half since I didn't have heavy cream, and that worked fine.
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