Sherry-braised chicken breast with horseradish crumbs

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• Sheila M

  21 July 2011

  Sheila M commented on this recipe

  This is a really easy and very tasty dish - the unusual mix of flavours is surprisingly successful, with a good strong flavour. Will definitely make again - it makes a nice change from the "usual" chicken breast recipes. The only thing I did differently was by adding extra sherry and a little chicken stock as we like a decent amount of sauce/gravy. I used Croft Original as it was the only sherry I had in the cupboard...! Incidentally, for the leftovers (I'd had slightly more chicken to use than the recipe said, so had increased quantities proportionally) when cold I roughly chopped everything (i.e. the chicken, onions, bit of sauce and horseradish breadcrumbs) altogether by means of a very quick whiz in the food processor, placed the mixture into an individual pie dish and topped with parmesan pastry to make a pie - which my husband said was also delicious.

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Ingredients

• a large handful of chunky breadcrumbs
• 1 tbsp grated horseradish from a jar, drained
• olive oil
• 2 small chicken breasts
• 2 tsp plain flour , seasoned well
• 1 red onion , sliced
• 1 garlic clove , sliced
• 150ml sherry (oloroso is good)
• 100g broccoli , steamed, to serve

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 10 mins

Cook 20 mins

Low-fat

Ingredients

• a large handful of chunky breadcrumbs
• 1 tbsp grated horseradish from a jar, drained
• olive oil
• 2 small chicken breasts
• 2 tsp plain flour , seasoned well
• 1 red onion , sliced
• 1 garlic clove , sliced
• 150ml sherry (oloroso is good)
• 100g broccoli , steamed, to serve

Per serving

285 kcalories, protein 32.5g, carbohydrate 18g, fat 5.8 g, saturated fat 1.1g, fibre 1.5g, salt 0.41 g

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