French Chicken with Sherry Nutmeg Sauce
Elevate your dinner table with this luxurious French Chicken with Sherry Nutmeg Sauce, a recipe that perfectly balances elegance and comfort. Tender, golden-browned chicken breasts are smothered in a silky sauce made from dry sherry, rich cream, and a hint of freshly grated nutmeg, offering a unique depth of flavor that's both savory and aromatic. A touch of garlic and shallots enhances the complexity, while a sprinkle of fresh parsley adds a bright finishing touch. Ready in just 40 minutes, this dish is ideal for both weeknight dinners and special occasions. Pair it with buttery mashed potatoes, roasted vegetables, or a crusty baguette to soak up every last drop of the luscious sauce. This French-inspired chicken recipe is a must-try for anyone looking to add a gourmet twist to their home cooking repertoire.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Chicken breasts (boneless, skinless)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 2 tablespoons Shallots (finely chopped)
- 2 cloves Garlic (minced)
- 0.5 cup Sherry (dry)
- 0.75 cup Chicken broth
- 0.5 cup Heavy cream
- 0.25 teaspoon Nutmeg (freshly grated)
- 2 tablespoons Parsley (chopped, for garnish)
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Dredge the chicken in flour, shaking off the excess.
Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 4–5 minutes on each side until golden brown and cooked through. Remove the chicken and set aside.
In the same skillet, lower the heat and melt the butter. Add the chopped shallots and cook for 2 minutes until softened.
Stir in the minced garlic and cook for an additional minute, being careful not to let it burn.
Deglaze the pan with the sherry, scraping up any browned bits on the bottom of the skillet. Let it simmer for 2–3 minutes to reduce slightly.
Pour in the chicken broth and bring to a gentle simmer. Cook for 3–4 minutes to allow the flavors to meld.
Stir in the heavy cream and grated nutmeg. Simmer for another 2–3 minutes until the sauce thickens slightly.
Return the chicken breasts to the skillet, spooning the sauce over the top. Simmer for 2–3 more minutes to warm through.
Transfer the chicken to serving plates, spoon the sherry nutmeg sauce over the top, and garnish with freshly chopped parsley.
Serve immediately with your choice of sides, such as mashed potatoes, roasted vegetables, or a crusty baguette.
Nutrition Facts
Calories |
1986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.5 g | 113% | |
| Saturated Fat | 43.8 g | 219% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 777 mg | 259% | |
| Sodium | 3486 mg | 152% | |
| Total Carbohydrate | 21.0 g | 8% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 1.2 g | ||
| Protein | 220.8 g | 442% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 125 mg | 10% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2055 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
