Chicken in Sherry Sauce
2 Tbsp flour
salt, pepper to taste
3/4 lb boneless chicken breast, in 1" strips
1 Tbsp olive oil
1 sm onion, sliced
3 medium cloves garlic, minced
1 c dry sherry
1/2 c defatted chicken stock
1 bay leaf
2 Tbsp chopped parsley
Season flour with salt, pepper. Dip chicken in seasoned flour and shake off any excess.
Heat oil, add chicken, onion. Brown chicken, 5 minutes. Remove to plate.
Lower heat, add garlic, saute 2 minutes.
Return chicken to skillet, add sherry, chicken stock and bay leaf, gently simmer 5 minutes, until chicken is done.
Remove bay leaf, season with salt, pepper. Remove chicken to platter, spoon sauce and onions over the chicken. Sprinkle with parsley. Serve over buttered noodles.
Submitted by Gretchen Grant
Contributed on: and modified on Thursday April 6th, 2006