Product Recipes
- 4 boneless skinless chicken breasts
- 2 tbsps butter or margarine
- 2 tbsps oil
- 2 tbsps dry sherry
- 2 tbsps lemon juice
- 1/4 tsp salt
- 1/8 tsp white pepper
- 1 cup half and half cream
- 4 lemon slices, seeded
- 1 tbsp minced fresh parsley
- In a skillet saute chicken in butter and oil.
- When brown remove chicken and discard butter and oil.
- Add sherry, lemon juice, salt and white pepper to skillet.
- Simmer 2 minutes stirring constantly.
- Remove from heat and slowly add half and half.
- Heat until sauce begins to bubble.
- Add chicken to skillet and pour sauce over top.
- Garnish with lemon slices and parsley. Servings: 4
