Ingredients
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1 1/2 lbs boneless chicken breasts
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1 small onion, chopped
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2 garlic cloves, crushed
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1 cup celery, chopped
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4 teaspoons olive oil
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1/3 cup flour
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1 cup milk
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1 cup chicken broth
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2 tablespoons sherry wine
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1/4 cup chopped parsley
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1/2 teaspoon paprika
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salt & freshly ground black pepper
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1/2 teaspoon poultry seasoning
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1/2 teaspoon chopped rosemary
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1 teaspoon butter
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1 red pepper, cut in cubes
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1/4 cup light cream
Instructions
- Cut the chicken breasts into 1/2-inch cubes.
- In a 12-inch skillet, heat the 4 teaspoons of olive oil over medium-high heat.
- Add the cubed chicken, garlic, celery and the chopped onion; cook, stirring, until the chicken pieces are golden brown, about 8 minutes.
- Stir in the 1/3 cup flour and cook 1 minute, stirring constantly. While stirring, gradually pour in the milk, sherry and chicken broth, and stir to blend.
- Stir in parsley, paprika,poultry seasoning,rosemary, salt and pepper. Bring the mixture to a boil and cook, stirring occasionally, until thickened, 7 to 10 minutes. Taste to adjust seasoning.
- Meanwhile, in another skillet, sauté red pepper cubes in butter; add to chicken; stir in the cream.
- Serve on patty shell, over rice or on toasts.