4 chicken breasts
2 teaspoons of salt
1 dash of black pepper
1/2 cup of milk
4 tablespoons of all-purpose flour
4 tablespoons of butter
3/4 cup of dry sherry
4 chicken breasts
2 teaspoons of salt
1 dash of black pepper
1/2 cup of milk
4 tablespoons of all-purpose flour
4 tablespoons of butter
3/4 cup of dry sherry
Season the chicken breasts with 1 teaspoon of salt, black pepper, and paprika
Dredge the chicken in flour, then sauté it in a large skillet
Add the dry sherry to the skillet, bring to a simmer, and cook for 30 minutes or until the meat is tender
Remove the chicken from the skillet and place it in a shallow dish
Keep warm while preparing the sauce
Simmer the liquid from the skillet until reduced
Mix together the milk, flour, and remaining salt
Add to the simmering liquid and cook, stirring constantly, until thickened, then simmer for 1 minute
Serve over the chicken breasts.
