French Chicken With Sherry-Nutmeg Sauce

READY IN: 1hr
Recipe by mariposa13

Sounds yummy!

Top Review by Missmagill

Oh my gosh! This was SO good!!!!! The wine and nutmeg added the perfect light flavor to the sauce. I subbed evaporated milk for the skim, because I wanted it richer. That made the nutmeg much less intense. I also don't own any non-stick pans so we used some olive oil to cook the chicken and just drained it off afterwards. Thank you so much for an amazing intro to French food!

Ingredients Nutrition

Directions

  1. Put the chicken in a non-stick frying pan.
  2. Cook slowly over moderate heat with no fat added until well browned.
  3. Drain off melted fat.
  4. Add the onion, broth and sherry.
  5. Sprinkle with seasonings.
  6. Cover and simmer over very low heat until nearly tender, 40 to 50 minutes.
  7. Uncover. Tip pan and skim fat form the liquid with a bulb-type baster.
  8. Continue to simmer uncovered until the liquid is reduced by half.
  9. Whisk milk and flour together and stir into the pan.
  10. Cook and stir until sauce is bubbling and thick.

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