GRILLED CHICKEN HASH WITH TABASCO AND SHERRY

GRILLED CHICKEN HASH WITH TABASCO AND SHERRY image

Yield Makes 4 servings

Number Of Ingredients 13

Previous Next

2 boneless, skin-on chicken breasts
A grill seasoning mix, your choice
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups warm milk
1/4 teaspoon pepper
1 teaspoon salt
1/2 teaspoon Tabasco sauce, or to taste
1 teaspoon Worcestershire sauce
1/2 cup grated Parmesan cheese
1/2 cup cream, heavy or half and half
1/4 cup dry sherry
1 large red bell pepper, seeded and finely diced

Steps:

Light a gas or charcoal grill and bring heat to medium-high. Sprinkle chicken breasts on both sides with grill seasoning mix and place, skin side down, on grill. Cook without disturbing 3 to 4 minutes, turn and grill until no pink juices show when meat is pierced, about 3 to 4 minutes longer. Set aside on a chopping board until cool enough to handle comfortably; cut into 1/2-inch dice and set aside. In a heavy saucepan melt butter over medium heat, stir in flour and cook, stirring, until mixture is thickened. Add pepper, salt, Tabasco to taste and Worcestershire sauce. Stir in Parmesan, and mix well. Add cream and whisk until fluffy. Mix in sherry and bring to a simmer again over low heat. Add red pepper and chicken, bring to a simmer and remove from heat. Set aside, uncovered. Serve when slightly warm or at room temperature.