Sherried Chicken(Serves 6)

Name: Sherried Chicken(Serves 6)
Ingredients: 6 boneless chicken breasts; 1 c. sliced mushrooms; 6 to 8 scallions, sliced; 1/3 c. lemon juice; 1/3 c. soy sauce; 1/3 c. melted butter; 1/2 c. dry sherry; seasonings: white pepper and thyme; flour to coat chicken; oil for browning; cooked white rice; 2 lb. cut up frying chicken; salt and freshly ground pepper to taste; 1 onion; 1 c. fat-skimmed chicken broth (homemade or canned)

15 ingredients

9 steps

Ingredients

6 boneless chicken breasts
1 c. sliced mushrooms
6 to 8 scallions, sliced
1/3 c. lemon juice
1/3 c. soy sauce
1/3 c. melted butter
1/2 c. dry sherry
seasonings: white pepper and thyme
flour to coat chicken
oil for browning
cooked white rice
2 lb. cut up frying chicken
salt and freshly ground pepper to taste
1 onion
1 c. fat-skimmed chicken broth (homemade or canned)

Directions

1

Wash and dry chicken.
2

Trim off fringe fat, if any.
3

Arrange the chicken pieces skin side up in a shallow ovenproof nonstick pan.
4

Bake in a preheated 450° oven 20 to 25 minutes, until the skin is crisp and well rendered of fat.
5

Drain and discard fat. Add remaining ingredients to pan.
6

Lower heat to 350°.
7

Continue baking, basting occasionally, until chicken is tender (about 30 minutes).
8

Spoon pan juice over chicken to serve.
9

Four servings, 205 calories each.