Sherried Chicken Breasts
|Chicken breasts||4 (about 12 ounces each)|
|Vegetable oil||4 Tablespoon|
|Dry sherry||3⁄4 Cup (12 tbs)|
|Milk||1 Cup (16 tbs)|
Sprinkle chicken breasts with 1 teaspoon of salt, pepper, and paprika.
Brown in vegetable oil in a large frying pan.
Stir in sherry; heat to boiling; cover.
Simmer 30 minutes, or until tender.
Remove chicken to a heated deep serving platter; keep warm while making sauce.
Heat liquid in frying pan to boiling.
Blend milk into flour and remaining 1 teaspoon salt until smooth in a cup; stir into boiling liquid.
Cook, stirring constantly, until sauce thickens and boils 1 minute.
Pour over chicken breasts.