- 4 split boneless chicken breasts - (to 6) cleaned, pounded, and cut into 1" strips
- Flour for dredging
- 4 eggs beaten
- Olive oil as needed
- 1/3 cup sherry
- Juice of 1/2 lemon
- 1 tablespoon butter
Dip chicken into flour then into beaten eggs, place in shallow frypan that has hot olive oil in it. Cook chicken on one side until the edges begin to brown, then turn over.
As the second side begins to show that the edges are cooked trough, squeeze the juice of 1/2 lemon over the chicken, pour 1/3 cup of sherry over the chicken and add 1 tablespoon of butter.
When butter is melted, the French is done, serve with rice and enjoy.
This recipe yields 4 to 6 servings.
Method can also be used with fresh haddock, lobster meat or imitation crab. ...Diane Van Der Woude