Chicken filet in plum sherry sauce

Name: Chicken filet in plum sherry sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Chicken fillets (approx. 150 g each); 4 thin slices of breakfast bacon; 7-10 Tbsp white pepper, salt; 1-2 TABLESPOONS Oil; 100 g fresh plums; 60 g soft dried plums without stone; 5 TABLESPOONS dry sherry; 1/4 l Chicken broth (instant); 200 g Whipped cream; 1-2 teaspoons (10 g) Flour; 1-2 teaspoons (10 g) Butter

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Chicken fillets (approx. 150 g each)
4 thin slices of breakfast bacon
7-10 Tbsp white pepper, salt
1-2 TABLESPOONS Oil
100 g fresh plums
60 g soft dried plums without stone
5 TABLESPOONS dry sherry
1/4 l Chicken broth (instant)
200 g Whipped cream
1-2 teaspoons (10 g) Flour
1-2 teaspoons (10 g) Butter

Directions

1
Wash the fillets, dab dry. Wrap 1 slice of bacon around each fillet. Season with pepper. Fry in hot oil for 5-7 minutes per side
2
Wash fresh plums, halve, stone and cut into slices. Cut dried plums into small pieces
3
Keep the fillets warm. Add sherry, stock and cream to the meat, bring to the boil. Add plums. Knead flour and butter, stir in flakes and simmer for about 5 minutes. Season to taste. Serve everything. Serve with: broccoli and ribbon noodles
4
Drink: dry sherry