A little cream and a lot of sherry came together to make a sweet and creamy sauce for an otherwise rather dull chicken. It was delicious over some steamed brown rice.
Pan-seared Chicken Breasts With Sherry Cream Sauce
- 4 chicken breasts; rinsed in cold water and dried well with paper towels; pounded out until about 1/3 to 1/2 inch thick and even
- kosher salt and freshly ground pepper
- 1 tbsp olive oil
- 1 tbsp butter
- 2 shallots or 1/2 onion, diced
- 1 zucchini, sliced into 1/4 inch thick rounds
- 1 cup of sherry
- 1/2 cup of heavy cream
Heat up the olive oil in a large non-stick pan over medium-high heat.
Turn up the heat and add the sherry. When it comes to a boil, turn heat back down to a simmer and cook for about 3-4 minutes, scraping the brown bits off the bottom of the pan.
Add the cream and cook for about 3 minutes or until slightly thickened. Salt and pepper to taste.
Plate the chicken and generously spoon the sauce over the breasts. Serve immediately.