Chicken sherry pan - Kycklingpanna med sherry

CHICKEN SHERRY PAN
Kycklingpanna med sherrysmak

Both chicken and vegetables are given extra flavour from soy sauce and sherry. This dish is best served with rice in my opinion.

4 servings

1 to 1 1/3 lbs chicken fillets

1 red bell pepper
5 oz broccoli
2 tablespoons butter or margarine
salt, pepper
1 ¾ cups strong chicken bouillon
4 teaspoonsMaizena
2 to 3 teaspoons Chinese soy sauce
2 teaspoons brown sugar
1 tablespoon sherry

Cut the chicken in shreds. Shred the sweet pepper, cut the broccoli stems in sticks and split the florets if they’re large. Melt 1 tablespoon fat in a large frying pan and brown the chicken until coloured on all sides. Take it up and flavour with salt and pepper (I prefer to flavour before, but that’s me.)

Melt remaining fat and sizzle the broccoli stems for a minute. Add bouillon, Maizena, soy sauce and brown sugar and simmer slowly for a few minutes. Add chicken, sweet pepper and broccoli florets and simmer slowly, covered, for about 5 minutes. Add sherry and flavour to taste with salt and pepper. Serve with e.g. boiled rice, green salad and bread.

Enjoy!

Bella