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Sherried Chicken Breasts Recipe
|Chicken breasts||4 (about 12 ounces each)|
|Vegetable oil||4 Tablespoon|
|Dry sherry||3⁄4 Cup (12 tbs)|
|Milk||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1782 Calories from Fat 684
% Daily Value*
Total Fat 77 g118.7%
Saturated Fat 14.5 g72.4%
Trans Fat 0.2 g
Cholesterol 421.6 mg
Sodium 5614.7 mg233.9%
Total Carbohydrates 79 g26.4%
Dietary Fiber 3.5 g14.1%
Sugars 12.6 g
Protein 173 g346.2%
Vitamin A 60.2% Vitamin C 19.7%
Calcium 35.1% Iron 50.1%
*Based on a 2000 Calorie diet
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.