Sherried Chicken Breasts Recipe
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 |
Nutrition Facts
Serving size: Complete recipe
Calories 2078 Calories from Fat 830
% Daily Value*
Total Fat 93 g143.7%
Saturated Fat 19.1 g95.5%
Trans Fat 0 g
Cholesterol 22.6 mg7.5%
Sodium 5167.9 mg215.3%
Total Carbohydrates 79 g26.4%
Dietary Fiber 3.5 g14.1%
Sugars 12.6 g
Protein 222 g444.1%
Vitamin A 57.4% Vitamin C 5.9%
Calcium 27.6% Iron 22.6%
*Based on a 2000 Calorie diet
Directions
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.
Chef
