The mixture of butter and oil used for frying in this recipe is to prevent the butter from burning. Care must be taken to see the heat is not too high as the chicken must be cooked through.
ingredients
serves 4
4 chicken breasts
2 tablespoons Butter
1 tablespoon oil
2 shallots or small onions, finely chopped
2 tablespoons flour
2 tablespoons dry sherry
1/2 pint chicken stock
2 level tablespoons tomato puree
1 cup button mushrooms, sliced
2 teaspoons lemon juice
seasoning
croutons to garnish
method
1. Fry chicken breasts in the butter and oil for 15 minutes, or until cooked through.
2. Drain and keep warm on a serving dish.
3. Fry the shallots or onions in the pan, stir in the flour and blend in the remaining ingredients.
4. Bring to the boil, stirring, and simmer for 10 minutes.
5. Adjust seasoning and pour sauce over chicken.
6. Garnish with croutons and serve with boiled rice.
17 users have helped to rate this recipe.
more information
Add the crouton garnish just at serving time or it will soften and not provide the texture contrast intended. If making this dish to freeze, parcel the croutons separately and put round the dish at cooking time. Many casseroles are enhanced by serving croutons or triangles of fried bread as they give something to crunch and chew along with the softer meat and vegetables.
