Herb Crusted Chicken in Paprika and Sherry Cream Sauce
Ingredients
- 2 Tbsp. butter
- 1/2 cup flour
- 1 teaspoon paprika
- 1/8 tsp cayenne
- 1/8 tsp ginger
- 1/4 tsp basil
- 1/4 tsp chervil
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 4-6 chicken thighs or 2
- chicken breasts, skinned
- 1 large clove garlic, minced
- 5 mushrooms, sliced
- 3/4 cup chicken stock
- 1 Tbsp. Worcestershire sauce
- 1/4 cup dry sherry
- 4 artichoke hearts, quartered
- 1 cup sour cream
- 1/4 cup slivered almonds
- 2 Tbsp. minced fresh parsley
Instructions
Preheat oven to 325F. In large frying pan over medium heat, melt butter. Put flour, herbs, and seasonings in plastic bag and shake. Add chicken, one piece at a time, and shake to coat.Add chicken to frying pan and brown on all sides. Drain chicken on paper towels, then put in baking dish. Add garlic and mushrooms to pan and saute 2 minutes. Pour off excess butter. Add stock, Worcestershire, sherry and artichokes. Heat through and pour over chicken. Bake, uncovered, for 1 hour. Remove chicken to warmed au gratin dishes, reserving sauce. Stir sour cream into sauce and ladle over chicken. Garnish with almonds and parsley.