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Herb Crusted Chicken in Paprika and Sherry Cream Sauce

Make Herb Crusted Chicken in Paprika and Sherry Cream Sauce at home with Butter, Flour, Paprika, Cayenne, and Ginger. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 tbsp
• 1/2 cup
• 1 tsp
• 1/8 tsp
• 1/8 tsp
• 1/4 tsp
• 1/4 tsp
• 1 tsp
• 1/4 tsp
• 4
• Chicken Breasts Skinned
• 1
• 5
• 3/4 cup
• 1 tbsp
• 1/4 cup
• 4
• 1 cup
• 1/4 cup
• 2 tbsp

Method (preview)

1. 1

   Preheat oven to 325F. In large frying pan over medium heat, melt butter. Put flour, herbs, and seasonings in plastic bag and shake.

2. 2

   Add chicken, one piece at a time, and shake to coat.

3. 3

   Add chicken to frying pan and brown on all sides.

4. 4

   Drain chicken on paper towels, then put in baking dish.

5. 5

   Add garlic and mushrooms to pan and saute 2 minutes.

6. 6

   Pour off excess butter.

7. 7

   Add stock, Worcestershire, sherry and artichokes.

8. 8

   Heat through and pour over chicken.

9. 9

   Bake, uncovered, for 1 hour.

10. 10

    Remove chicken to warmed au gratin dishes, reserving sauce.

11. 11

    Stir sour cream into sauce and ladle over chicken.

12. 12

    Garnish with almonds and parsley.