Sherry-Braised Chicken Breasts

Portions:6
Cooking Time:2 hours 30 minutes
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Equipment

  • Roaster or baking dish
  • large skillet
  • mixing bowl
  • Measuring cups and spoons

Ingredients

  • 6 chicken breasts boned and skinned
  • ¾ cup olive oil
  • 1 stick butter or margarine
  • ¼ bunch parsley chopped
  • 1 onion chopped
  • 2 cups beef consommé
  • ¾ cup tomato juice
  • ½ 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 / Tips / 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.

Nutritional Information

Calories: 650 kcal | Carbohydrates: 7 g | Protein: 45 g | Fat: 49 g | Fiber: 1 g | Sugar: 2 g
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Course Chicken / Main Dish
Cuisine American