A dish with savory flavors and a little bit of heat.
Add olive oil to skillet and put on medium-high heat. Rinse chicken and pat dry then season both sides liberally with paprika, salt, and pepper. Add chicken to pan, skin side down and seer until skin is brown (about 5 minutes). Flip chicken and seer on other side about 5 minutes more. Reduce heat to medium-low and cover with lid or foil for 5 minutes. Flip again and repeat. Remove chicken from pan and tent with foil.
Without cleaning or emptying the pan, add butter. Once butter is melted, add flour and stir until it is golden brown. Add Sherry, half-and-half, and water and increase heat to high to bring sauce to a boil. Add chicken bouillon cube and dissolve.
Add the garlic, onion, and rosemary to pan, reduce heat to simmer, and stir constantly for about 5 minutes. Remove rosemary sprigs. Stir in black pepper, paprika, pepper flakes, and salt.
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Serving Size: 1 Serving (145g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 217 | ||
Calories from Fat: 149 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.5g | 22 % | |
Saturated Fat 7.3g | 37 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 68.8mg | 21 % | |
Sodium 974.6mg | 34 % | |
Potassium 214.6mg | 6 % | |
Total Carbohydrate 6.2g | 2 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 5.3g | ||
Protein 11.4g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 217
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