In a skillet, brown chicken in batches in 6 T butter. Transfer breasts as they get done to a heated platter. When all are browned, return breasts to skillet.
Warm sherry in a small pan. Ignite and pour over chicken. When flames stop, transfer chicken to a plate and sprinkle with salt and pepper. Melt remaining 2 T butter in skillet.
Add mushrooms and garlic and saute 3 minutes or until lightly browned. Add flour and cook 3 minutes, stirring constantly. Remove from heat and pour in broth. Return to heat and stir constantly utnil sauce is smooth.
Slowly stir in wine until sauce begins to bubble. Turn chicken and simmer 20 to 25 minutes or until tender. Sprinkle almonds over chicken when ready to serve.
Originally Submitted
2/17/2010
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