Chicken Breasts with Sherried Cream Sauce
Ingredients
- 6 Tbsp. butter
- 2 Tbsp. shallots, chopped
- 6 boneless chicken breasts
- 1 and 1/2 cups chicken broth
- 1/4 cup flour
- 1/3 cup cream
- 1/4 cup dry sherry
- 1 Tbsp. Fresh parsley, chopped
- Salt and pepper to taste
- 1/2 cup country ham, cut into small pieces
- 1 cup Fontina cheese, shredded
Instructions
- Melt 1 Tbsp of butter and cook shallots for several minutes
- Add chicken and chicken broth and simmer for about 10 minutes
- Remove chicken and place in a large baking dish, reserving the chicken stock with shallots
- In a separate pan, melt the remaining butter and add flour and stir until a paste forms
- Add reserved chicken stock and shallots and bring to a boil; mixture should start to thicken
- Reduce heat and add cream, sherry, parsley and salt and pepper
- Cook over low heat for several minutes
- Pour sauce over chicken and sprinkle with ham and cheese
- Bake at 350 for 20 minutes or until cheese melts
- Serve with rice or pasta
Notes
Use fat-free chicken broth and fat-free Half and Half in place of the cream