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Andalusian Chicken




Source of Recipe


Inhternet


List of Ingredients




1/4 cup butter
1 tablespoon olive oil
6 skinless, boneless chicken breast halves
1 head garlic, broken into cloves
1 1/2 cups amontillado sherry
2 tablespoons sherry vinegar
Salt and freshly ground pepper
1/2 cup heavy cream
Fresh tarragon leaves for garnish



Recipe



Melt the butter with the oil in a flameproof casserole.

Add the chicken and garlic, and saut� over moderate heat for 10 minutes.

Add the sherry and vinegar, and salt and pepper to taste.

Cover and simmer gently for 20 minutes.

Transfer the chicken to a plate.

Strain the cooking liquid, pressing the garlic flesh through the strainer.

Return the liquid to the pan, add the cream, and bring to a boil, stirring.

Boil for about 5 minutes or until the sauce is reduced to a coating consistency.

Return the chicken to the casserole with the juices that have collected on the place. Heat through for a few minutes.

Serve hot, garnished with tarragon leaves.