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LOCATION: Recipes >> Poultry >> Herbed 03

Print this Recipe    Herbed 03

Herb Crusted Chicken in Paprika and Sherry Cream Sauce

2 Tbsp. butter
1/2 cup flour
1 tsp. paprika
1/8 tsp cayenne
1/8 tsp ginger
1/4 tsp basil
1/4 tsp chervil
1 tsp. salt
1/4 tsp. freshly ground pepper
4-6 chicken thighs or 2
chicken breasts, skinned

1 large clove garlic, minced
5 mushrooms, sliced
3/4 cup chicken stock
1 Tbsp. Worcestershire sauce
1/4 cup dry sherry
4 artichoke hearts, quartered
1 cup sour cream
1/4 cup slivered almonds
2 Tbsp. minced fresh parsley

Preheat oven to 325F. In large frying pan over medium heat, melt
butter. Put flour, herbs, and seasonings in plastic bag and shake.
Add chicken, one piece at a time, and shake to coat.Add chicken to
frying pan and brown on all sides. Drain chicken on paper towels,
then put in baking dish.

Add garlic and mushrooms to pan and saute 2 minutes. Pour off excess
butter. Add stock, Worcestershire, sherry and artichokes. Heat
through and pour over chicken. Bake, uncovered, for 1 hour. Remove
chicken to warmed au gratin dishes, reserving sauce. Stir sour
cream into sauce and ladle over chicken. Garnish with almonds and
parsley.

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