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Ingredients
- 4 x split boneless chicken breasts - (to 6) cleaned, pounded, and cut into 1" strips Flour for dredging
- 4 x Large eggs beaten Extra virgin olive oil as needed
- 1/3 c. sherry Juice of 1/2 lemon
- 1 Tbsp. butter
Directions
- Dip chicken into flour then into beaten Large eggs, place in shallow frypan which has warm extra virgin olive oil in it. Cook chicken on one side till the edges begin to brown, then turn over.
- As the second side begins to show which the edges are cooked trough, squeeze the juice of 1/2 lemon over the chicken, pour 1/3 c. of sherry over the chicken and add in 1 Tbsp. of butter.
- When butter is melted, the French is done, serve with rice and enjoy.
- This recipe yields 4 to 6 servings.
- Comments: I took a gourmet cooking class locally just to find out how to make this dish. It is fast and wonderful, very rich but very good.
- Method can also be used with fresh haddock, lobster meat or possibly imitation crab. ...Diane Van Der Woude
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 52g | |
| Recipe makes 4 servings | |
| Calories 96 | |
| Calories from Fat 69 | 72% |
| Total Fat 7.78g | 10% |
| Saturated Fat 3.35g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 216mg | 72% |
| Sodium 89mg | 4% |
| Potassium 67mg | 2% |
| Total Carbs 0.38g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.38g | 0% |
| Protein 6.23g | 10% |
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