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Sherried Chicken Breasts

Chicken.Maximus's picture
Ingredients
  Chicken breasts 4 (about 12 ounces each)
  Salt 2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Paprika 1 Teaspoon
  Vegetable oil 4 Tablespoon
  Dry sherry 3⁄4 Cup (12 tbs)
  Milk 1 Cup (16 tbs)
  Flour 4 Tablespoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Chicken

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