Chicken in Sherry Cream Sauce

Chicken in Sherry Cream Sauce

Sometimes my favorite dinners are the ones that happen by accident. I had chicken that I was going to cook for dinner one night last week. I had something in mind, but when I went to get the chicken out of the fridge, it was still a little frozen. I wanted something fast, so I sliced the meat off the bone. I grabbed a skillet and just started cooking. Onions, first, then the chicken. I wanted a sauce…. I had an open bottle of sherry and some half and half that needed to be used. It all came together so well. I love when that happens. Sometimes, the things we don’t plan out too much, work out the best. True in cooking- and in life.

Chicken in Sherry Creamy Sauce

1 T. oil

1 T. butter

1 large onion, sliced

1- 1 1/2 lbs. boneless chicken, sliced about 1/2 -inch thick

salt and pepper

dash of nutmeg

2 T. flour

1/2 c. sherry*- or more- I didn’t measure too carefully

1-2 c. half and half or milk – I know I should be more exact, but it depends on how thick you like your sauce. Start with 1 cup and add more until sauce is thickness you like.

fresh chopped parsley

In large skillet, heat oil and butter and cook onions until golden. Add the chicken to the pan- push onion off a little to the side. Cook until chicken in browned on both sides. This happens fast. Season with salt, pepper and nutmeg.  Add flour and stir it into chicken and onions. Add the sherry and simmer a couple of minutes. This will burn off the alcohol and cook the flour. Add one cup of the half and half and bring to a simmer. Reduce heat and cook a few more minutes, until sauce is thickened. Add more half and half, if needed. Adjust seasonings and add a little parsley. Serve with some fresh parsley on top, too.  Serve with rice, pasta or potatoes, if you like.

*When cooking with sherry don’t use cooking sherry. Cooking sherry is loading with salt and really awful. In savory dishes, don’t use cream sherry, either. Just pick up a bottle of sherry where they sell wine. Once opened, the bottle can be stored in a cupboard. It keeps for ages.