Chicken Breasts in Sherried Tomato Cream


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

  • 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.





20 min


20 min


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