|
|
|
|
| Category |
|
Entrees - Maindishes
|
| Sub
Category |
|
None
|
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
| |
4 skinless, boneless chicken breasts
|
| |
1/3 cup flour
|
| |
salt and pepper
|
| |
butter for browning
|
| |
1/2 cup sherry (dubonnet)
|
| |
2 TBSP butter
|
| |
2 TBSP soy
|
| |
1 tsp. confectioner's sugar
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
|
Preheat oven to 350F.
|
|
|
|
Dredge chicken breasts in flour, salt, and pepper.
|
|
|
|
Brown in butter and then remove from the skillet.
Boil sherry, 2 TBSP butter, soy, and confectioner sugar.
|
|
|
|
Put chicken in baking dish and pour sauce over to cover.
Bake for one hour.
|
|
|
|
Originally Submitted
3/12/2013
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Chicken Dubonnet recipe to your own private DesktopCookbook.
|
