French Chicken With Sherry-Nutmeg Sauce |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Sounds yummy! Ingredients:
4 skinless chicken thighs |
1 onion, minced |
1 cup chicken broth |
3 tablespoons dry sherry |
1/2 teaspoon nutmeg |
1 pinch cayenne pepper |
salt and pepper |
1 tablespoon parsley, minced |
3/4 cup skim milk |
2 tablespoons flour |
Directions:
1. Put the chicken in a non-stick frying pan.
2. Cook slowly over moderate heat with no fat added until well browned.
3. Drain off melted fat.
4. Add the onion, broth and sherry.
5. Sprinkle with seasonings.
6. Cover and simmer over very low heat until nearly tender, 40 to 50 minutes.
7. Uncover. Tip pan and skim fat form the liquid with a bulb-type baster.
8. Continue to simmer uncovered until the liquid is reduced by half.
9. Whisk milk and flour together and stir into the pan.
10. Cook and stir until sauce is bubbling and thick.
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