Recipe of the Month

Sherry and Tasso Cream Sauce

Ingredients

• 1 tablespoon oil blend
• 2 tablespoons Shallots, minced
• 1 tablespoon Garlic, minced
• 1/2 cup Tasso, diced
• 1/2 teaspoon Tarragon
• 1 teaspoon Kosher Salt and fresh ground pepper
• 2 ounces sherry
• 1 cups heavy cream

 

Method

Heat oil in a sauté pan, add shallots, garlic and Tasso. Saute for 2 to 3 minutes over highest heat. Add Tarragon, Kosher Salt and pepper. Sauté 1 minute and deglaze with sherry. Add heavy cream. Bring to a boil. Turn down heat and simmer for 3 to 5 minutes or until slightly thickened.

Bake stuffed chicken breasts at 350 degrees with 2 tablespoons oil and sherry for 7 to 10 minutes or until internal temperature is 160 degrees. Let sit for 2 to 3 minutes. Slice and set on top of sauce.

Oyster and Leek Stuffed Chicken with Sherry and Tasso Cream

Ingredients

Oyster and Leek Stuffing

• 2 tablespoons butter, unsalted
• 2 tablespoons oil blend
• 2 cups Leeks, sliced and washed well
• 1/2 of a Red Pepper, diced
• 1/2 of a Green Pepper, diced
• 2 ribs of Celery, diced
• 1 tablespoon Garlic, minced
• 1 tablespoon Kosher Salt and fresh ground black pepper
• 1 teaspoon Tarragon and Thyme * 1 pinch Cayenne
• 2 ounces sherry
• 1 ounce Worcestershire Sauce
• 1/2 cup oyster juice
• 1/2 cup chicken broth
• 2 tablespoons Parsley, chopped fine
• 1/2 loaf day old French Bread, cubed
• 6 each chicken breasts, whole and pounded thin

 

Method

Heat butter and oil in a medium sauté pan. Add leeks, peppers and celery. Sweat over medium heat for 2 to 4 minutes. Add garlic, herbs and spices. Cook for another 2 to 3 minutes. Deglaze with sherry, Worcestershire sauce, oyster juice and chicken broth. Turn down heat and simmer for 3 to 4 minutes. Add bread and parsley. Mix well and chill.