1 chicken breast, cut into pieces (about 1 1/2 to 2 kg)
3/4 cup all-purpose flour
4 tablespoons butter or margarine
Salt and white pepper to taste
1/8 teaspoon ground nutmeg
1 whole clove
1 1/2 cups dry sherry wine
3 eggs
1 cup heavy cream
Salt and black pepper to taste
1 chicken breast, cut into pieces (about 1 1/2 to 2 kg)
3/4 cup all-purpose flour
4 tablespoons butter or margarine
Salt and white pepper to taste
1/8 teaspoon ground nutmeg
1 whole clove
1 1/2 cups dry sherry wine
3 eggs
1 cup heavy cream
Salt and black pepper to taste
Dredge the chicken pieces in flour, coating well
In a skillet melt butter or margarine and cook the chicken until browned (about 10 minutes)
Season with salt, white pepper, nutmeg, and clove
Add 1 cup of wine and bring to a simmer
Cover and cook over low heat for 25-30 minutes or until the chicken is tender
Transfer the chicken to a warm serving dish and keep warm
In the same skillet add the remaining wine and reduce by one-third
Remove from heat
In a bowl whisk together eggs and heavy cream
Add a little of the hot sauce mixture, whisking constantly
Place this mixture in the skillet and simmer over low heat until the sauce thickens
Do not let it boil
Season with salt and black pepper to taste, and serve over chicken
Serves 4-6.
