Julian's Chicken

The breast for the 1%.  (It's rich, get it?)

Pounded Chicken Breasts with a Sherry Cream Sauce.

Julian has made us this recipe many times and it is one of Dustan's favorites.  Here it is in simple form.

You'll need;

• 4 boneless skinless chicken breasts
• 3 shallots (minced)
• 6 Tbsp butter
• 1/2 cup sherry
• 1 pint whipping cream (I use the heavy)
• salt pepper and smoked paprika to taste
• chopped parsley for garnish

Pound the breasts out to half their original thickness using the bottom of a pan.  I dispense with the plastic wrap and use 2 flexible cutting boards.

Lightly (and I mean lightly) dust the chicken with salt pepper and paprika.  The paprika is my addition and was a happy accident.  Once I had cooked some other chicken that I seasoned with paprika in my pan and it had colored the butter.  I used the same pan to start this recipe. It tasted great. That should give you an idea how little smoked paprika to use.

The recipe calls for 4 , but these were huge chicken boobs.

Melt 1 Tbsp butter in a skillet on med to med-hi heat and cook the chicken about 4 min per side until it is mostly cooked.

Remove chicken to a plate and cover with foil.  Keep warm if possible.

Put another Tbsp of butter in the skillet and brown the shallot.

Add in 1/4 cup of the sherry to deglaze the pan, and then add a cup of the cream.

Reduce over med-low heat until it thickens. This only takes about 5-6 minutes.

Add the remaining sherry and cream and reduce a bit again.

Add back the chicken plus 4 Tbsp butter and finish cooking the meat.  This should take about 8-10 minutes. Make sure that the sauce is thick enough to coat the back of a spoon.  I don't see how it couldn't be at this point.

Add parsley to the sauce and stir through.

Remove and plate the breasts.  Sprinkle a little parsley over for color.

Serve with veggies and/or potatoes, but make sure that your side dish tastes good with sherry cream sauce all over it because that is what you will wind up having.

This meal needed a green veggie...

like maybe some French green beans, or peas w/pearl onions.