Sherried Chicken Breasts


3/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons fresh lemon juice
3 tablespoons melted butter
1/2 cup dry sherry


Bone, skin and halve the chicken breasts. Place in a baking dish, but do not overlap. Sprinkle both sides with salt, pepper and lemon juice. Pour melted butter over each piece, rubbing it in with the back of a spoon. Pour sherry over the chicken.

Cover the baking dish with aluminum foil and place in a 400 degrees F oven for 30 minutes. When done, the chicken will be white and spring back when pressed with finger. (Do not overcook, or the breasts will be dry and the flavor lost.)

Pour off the liquid from the baking pan and save. Keep the chicken warm while preparing the sauce.



Serves 4.

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