This is, without doubt, one of the yummiest ways to serve chicken, turkey or guinea fowl breast. Using parchment paper keeps the meat succulent, and the smoked paprika goes brilliantly with the sherry.
It looks impressive, tastes indulgent, yet is super easy to prepare. In short: the perfect dinner party dish.
Chicken with sherry
- 4 chicken breasts (or breasts of turkey or guinea fowl)
- 1 onion, finely chopped
- 2 tsp smoked paprika
- 100ml fino sherry
- 225ml double cream
- a bunch of flat-leaf parsley, leaves finely chopped
- knob of butter
- Baking paper, lightly greased with butter
- Heat the oven to 180C.
- Melt the butter in an oven-proof pan. Add the onion and smoked paprika and cook over a very gentle heat for 8 minutes or so.
- Add the chicken breasts to the pan and brown slightly on each side.
- Cover the pan with the buttered parchment paper and pop it in the oven for about 40 mins – the meat is cooked when the flesh bounces back after prodding.
- Remove the meat to a warmed plate and cover.
- Put the pan back on the heat. Pour the sherry in and bring it to the boil, then reduce the mixture by about half.
- Add the cream and reduce, again by about half, until your sauce reaches your desired consistency.
- Stir in the parsley, and you're done! Pour the sauce over the chicken and serve with mashed potato a green vegetable of your choice – I like tenderstem broccoli.
Siobhan Blunden-Currie is a head of department in a secondary school. She will be providing recipes every Friday for Tes