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Ingredients
Chicken with Sherry-Onion Sauce and Almonds
- Ingredients
- 4 Chicken breasts (ready to cook, with skin,each about 160-180 g)
- salt
- freshly ground peppers
- 200 grams onions
- 2 garlic cloves
- 2 Tbsps olive oil
- 300 milliliters chicken stock
- 100 milliliters sherry
- 2 Tbsps Crème fraiche
- 3 Tbsps chopped fresh parsley
- 30 grams slivered almonds (toasted)
Preheat the oven to 180°C (approximately 350°F).
Season the chicken breasts with salt and pepper. Peel the onions and garlic and cut into thin slices. Lift the skin of the chicken breasts, insert some garlic slices underneath, place in a greased baking dish and brush the skin with olive oil. Spread the onions in the dish and bake in the preheated oven for 30-35 minutes.
Remove meat and keep warm. Mix the stock and sherry and gradually stir into the baking dish to loosen pan drippings. Transfer to a pot, add the crème fraîche and chopped parsley to the meat juices, bring to a boil and season with salt and pepper. To serve, place the chicken breast with onion sauce on a serving plate and sprinkle with toasted almonds. Serve with baguette slices, if desired.
(Percentage of daily recommendation)
| Calorie | 417 cal. | (20 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |