Chicken Breasts in Sherried Tomato Cream
Ingredients
| 2 boneless, skinless chicken breasts | ||
| kosher salt and white pepper to taste | ||
| 1 tsp nutmeg | ||
| 1 and 1/2 tbs unsalted butter | ||
| 1/4 cup onion, minced | ||
| 1/4 cup fresh parsley, chopped | ||
| 1 tbs fresh basil, chopped | ||
| 1/3 cup dry sherry | ||
| 1 tsp Dijon mustard | ||
| 1 medium ripe tomato, peeled, seeded and chopped | ||
| 1/2 cup heavy cream |
Directions:
- Sprinkle chicken breasts on both sides with salt, pepper and nutmeg.
- Saute the chicken in butter over medium high heat, until lightly browned.
- Add onions while browning the second side.
- Add the parsley, basil and sherry to the pan and as the mixture comes to a boil, reduce heat, cover and simmer for about 20 minutes or until chicken is cooked through.
- Transfer chicken to a serving dish, cover loosely to keep warm.
- Stir mustard int the liquid remaining in the pan, then add the tomato and the cream and bring to a boil.
- Reduce heat slightly and cook until liquid is slightly thickened.
- Spoon sauce over chicken and serve.
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