Chicken with mushrooms in sherry sauce
The chicken breast fillets for this quick and healthy dish are fried and then glazed with just enough sherry to cover them well and keep them juicy.
Ingredient List (3 People)
Flour for turning
500 g of chicken breast fillet
Sale
pepper
Olive oil
250 g of fresh mushrooms, thinly sliced
1 small onion, halved, thinly sliced
1 thinly sliced celery stalk
2 tablespoons of low-salt chicken broth
3 tablespoons of dry sherry
½ tablespoons of dried tarragon
Preparation:
Sprinkle some flour on the work surface, turn the meat, put it on a plate and set it aside. Sprinkle with salt and pepper.
Pour the olive oil into a large saucepan and heat over medium heat.
Place the chicken breast fillets next to each other and fry on one side for about 3 minutes.
Flip the pieces of meat over and add oil if necessary.
Brown again for 3 minutes on the other side, put on a plate and set aside.
Put the mushrooms, onion, celery and broth in the saucepan and cook for 3 minutes until the vegetables are soft.
Remove the frying broth from the bottom of the pan.
Add the sherry and tarragon and cook over high heat for about 2 minutes until the sauce is thick.
Return the meat to the saucepan and toss in the sauce until it is covered.
Nutritional values per Person
13 g carbohydrates 38 g proteins 2.5 g fats 230 kcal