Chicken Lebey
7 ingredients
5 steps
Ingredients
- 4 chicken breast halves, deboned and cut in 1 1/2-inch strips
- 4 Tbsp. butter
- 2 Tbsp. olive oil
- 4 oz. sherry
- 5 oz. dry vermouth
- 12 oz. chicken broth or bouillon
- 2 (8 oz.) can sliced water chestnuts
Directions
-
1Salt and pepper chicken strips as desired.
-
2In large pot brown chicken strips in mixture of butter and olive oil.
-
3Add drained water chestnut slices and liquid ingredients.
-
4Cover and simmer for 20 minutes.
-
5Serve over rice, then spoon Hollandaise Sauce over each serving. Serves 4 to 6.
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