Chicken breast in Sherry and Raisins sauce4 comments Jun 13th, 2010 | By Tobias | Category: easy and fast, Meat and Poultry, Recipes
The trick to prepare this dish in under 15 minutes is how to treat the chicken breast. I slice the chicken breast, fold it open and then flatten it. This reduces the frying time to a few minutes and keeps the meat juicy. The sauce is easy to make. It is the first one in a series of sauces I want to show.
preparation time: 3 minutes
cooking time: 10 minutes
- 1 chicken breast
- 1 glass of sherry
- 2-3 cubes of butter
- some flour
- some cracked wheat, Bulgur
- some olive oil
- salt and pepper
Bring water to boil in a pot and boil the Bulgur for 8 minutes. You can also use rice but it will take you longer. The last few minutes of the boiling process you can add some frozen peas. This gives the dish some additional color. Drain the Bulgur once it is cooked. This will co inside with the chicken and sauce being ready.
Lay the chicken breast on a board and cut horizontally with a sharp knife along the side of the meat. Like cutting a bun for a sandwich. Do not cut through the meat entirely. You want to be able to fold it open.
Once it is folded put some foil over it and flatten the meat with a hammer.
While doing that have a frying pan heat up with some oil in it. Salt and pepper the meat and fry on one side for 3 minutes. Flip the meat, add the raisins and the sherry and flambe the sherry. This will take of the edges of the alcohol and develop the flavors.
Let the dish cook for an additional 3 minutes. Meanwhile dust the butter cubes with some flour and put them aside.
Remove the meat from the pan and put it on the plate. Add the butter cubes to the pan and stir. Once the original amount of Sherry is reduced to half the sauce should have developed with the butter and the flower.
Add the Bulgur to the plate and pour the sauce over the chicken. Serve!