Print This Recipe Written by Chacha on Jun 30th, 2012 in Bone-In Breast, Meats, Poultry, Recipe, Spanish | No Comments

Servings: 6


  • 3 tbsp. each extra-virgin olive oil and unsalted butter
  • 6 bone-in chicken breast halves
  • Freshly ground black pepper
  • Kosher salt
  • 1 medium white onion, finely chopped
  • 2 cloves garlic, finely minced
  • 1/2 pound mushrooms, sliced
  • 1/3 cup almond slivers
  • 1 tbsp. all-purpose flour
  • 1 cup good chicken broth (preferably homemade)
  • 1/4 cup cream
  • 1/2 cup golden raisins
  • 2 tbsp. dry Sherry (preferably Jerez)


Preheat oven to 325 degrees F.

Season chicken well with salt and pepper. Set aside.

Heat oil and butter in a big skillet over medium heat. Add chicken. Sauté until golden on both sides. Remove to a baking pan.

Add onions and garlic to the drippings. Sauté until onion is soft. Add mushrooms and almonds. Add salt and pepper to taste. Cook for 5 minutes. Stir in flour. Add broth. Stir until smooth. Add cream. Check for seasoning. Adjust if necessary. Add raisins and sherry. Cover. Cook 3 minutes. Pour sauce over chicken breasts in baking pan. Cover tightly with a foil. Bake for 25 to 30 minutes, basting twice.

To serve, place chicken on a serving platter. Spoon sauce over. Serve with plain fluffy white rice.


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