Ingredients
- 30 secon place chicken in skillet so that do touch (pieces not)
- 120 ml sherry
- 30 ml vegetable oil
- 16 gr flour
- 8 gr parsley (minced fresh)
- 6 gr black pepper (ground)
- 5 ml dry mustard
- 1 package roaster breast (thin sliced)
- some garlic
Cook abnout 4 minutes or until lightly browned, turning once. Remove to serving platter; keep warm. Pour off fat; stir in sherry. Cook over high heat, stirring constantly 2-3 minutes or until thickened and liquid is reduced by half. Stir in parsley. Spoon sauce over chicken. NUTRITIONAL FIGURES PER SERVING Calories, 269. Protein, 39 grams. Fat, 10 grams. Carbohydrates, 5 grams. Sodium, 89 mg. Cholesterol, 97 mg.
