French Chicken With Sherry-Nutmeg Sauce
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INGREDIENTS
Nutrition- 1
- 1cup chicken broth
- 3tablespoons dry sherry
- 1⁄2teaspoon nutmeg
- 1pinch cayenne pepper
- salt and pepper
- 1
- 3⁄4cup skim milk
- 2tablespoons flour
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DIRECTIONS
- Put the chicken in a non-stick frying pan.
- Cook slowly over moderate heat with no fat added until well browned.
- Drain off melted fat.
- Add the onion, broth and sherry.
- Sprinkle with seasonings.
- Cover and simmer over very low heat until nearly tender, 40 to 50 minutes.
- Uncover. Tip pan and skim fat form the liquid with a bulb-type baster.
- Continue to simmer uncovered until the liquid is reduced by half.
- Whisk milk and flour together and stir into the pan.
- Cook and stir until sauce is bubbling and thick.
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