Season chicken with salt and pepper. Brown chicken in oil, butter mixture, skin side down.(The skin is very important in this dish). Add more oil if it is needed/desired.
Often, I brown in olive oil and then add butter. Add garlic and green onion and turn over chicken, cover and continue cooking until about 3/4 done. Add flour to oil and drippings; cook but don't brown the flour.
Add sherry, cooking off the alcohol. Reduce heat, cover and simmer on very low heat (so all of moisture doesn't boil out) until chicken is almost done, usually 10-20 minutes, depending on thickness and numbers of breasts.
Remove cover and reduce sauce to half of the volume. Remove chicken and plate.
Turn off heat, add a small pat of butter and whisk into sauce, for a glossy finish.
Pour some sauce over each breast and serve. Garnish with the reserved green portions of the onions.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1106g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 159 (13%)|
|Amt Per Serving||% DV|
|Total Fat 17.7g||24 %|
|Saturated Fat 6.8g||34 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 3g|
|Cholesterol 562.8mg||173 %|
|Sodium 674.6mg||23 %|
|Potassium 2724.2mg||72 %|
|Total Carbohydrate 17.6g||5 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 15.1g|
|Protein 220.4g||315 %|
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Calories per serving: 1227
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