Chicken filet in serrano coat with sherry sauce

Name: Chicken filet in serrano coat with sherry sauce
Cook time: 50 min
Total time: 50 min
Yield: 10
Ingredients: 10 Chicken fillets (approx. 150 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 20 discs Serrano ham; 500 g small mushrooms; 5 Onions; 750 g Carrots; 2 Branches of rosemary; 4 TABLESPOONS Oil; 8 TABLESPOONS dry sherry; 2 Bay leaves; 2 Juniper berries; 1 TEASPOON Chicken broth (instant); 50 g crushed almonds

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 10

10 Chicken fillets (approx. 150 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
20 discs Serrano ham
500 g small mushrooms
5 Onions
750 g Carrots
2 Branches of rosemary
4 TABLESPOONS Oil
8 TABLESPOONS dry sherry
2 Bay leaves
2 Juniper berries
1 TEASPOON Chicken broth (instant)
50 g crushed almonds

Directions

1
Wash the chicken fillets, dab dry and season with salt and pepper. Wrap 2 slices of ham around each fillet. Clean and wash the mushrooms. Peel, wash and chop onions and carrots.
2
Wash the rosemary, chop roughly.
3
Heat the oil in a large frying pan. Fry the fillets for 4-5 minutes while turning. Take out. Fry carrots, onions and mushrooms in hot frying fat for about 5 minutes. Add sherry and 1⁄2 l water, bring to the boil.
4
Add rosemary, laurel and juniper berries. Stir in broth and almonds. Add the fillets to the vegetables and braise covered for about 20 minutes. Season sauce with salt and pepper. Fougasse bread tastes good with it.