Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Andalusian Chicken




Source of Recipe


Inhternet


List of Ingredients




1/4 cup butter
1 tablespoon olive oil
6 skinless, boneless chicken breast halves
1 head garlic, broken into cloves
1 1/2 cups amontillado sherry
2 tablespoons sherry vinegar
Salt and freshly ground pepper
1/2 cup heavy cream
Fresh tarragon leaves for garnish



Recipe



Melt the butter with the oil in a flameproof casserole.

Add the chicken and garlic, and sauté over moderate heat for 10 minutes.

Add the sherry and vinegar, and salt and pepper to taste.

Cover and simmer gently for 20 minutes.

Transfer the chicken to a plate.

Strain the cooking liquid, pressing the garlic flesh through the strainer.

Return the liquid to the pan, add the cream, and bring to a boil, stirring.

Boil for about 5 minutes or until the sauce is reduced to a coating consistency.

Return the chicken to the casserole with the juices that have collected on the place. Heat through for a few minutes.

Serve hot, garnished with tarragon leaves.