Chicken French
By: Anonymous
Published: Thursday, February 11, 2010 - 3:25pm

Ingredients




4 split boneless chicken breasts - (to 6) cleaned, pounded,
and cut into 1" strips
Flour for dredging
4 eggs beaten
Olive oil as needed
cup sherry
Juice of 1/2 lemon
1 tablespoon butter

Preparation

1 Dip chicken into flour then into beaten eggs, place in shallow frypan that has hot olive oil in it. Cook chicken on one side until the edges begin to brown, then turn over. 2 As the second side begins to show that the edges are cooked trough, squeeze the juice of 1/2 lemon over the chicken, pour 1/3 cup of sherry over the chicken and add 1 tablespoon of butter. 3 When butter is melted, the French is done, serve with rice and enjoy. 4 This recipe yields 4 to 6 servings. 5 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. 6 Method can also be used with fresh haddock, lobster meat or imitation crab. ...Diane Van Der Woude