Sherried Asian Chicken Breasts
Ingredients:
- 2 tbs flour
- 2 boneless, skinless chicken breasts
- 2 tbs flour
- kosher salt and black pepper to taste
- 1 clove garlic, crushed
- 1 tsp garam masala
- 1/2 cup unsalted butter
- 3 tbs lemon juice
- 3 tbs soy sauce
- 3/4 cup dry sherry
- 1/2 tsp ginger powder
Directions:
- Mix flour, salt, pepper and garam masala.
- Roll the chicken in the flour mixture, then saute in 2 tbs of butter until browned on all sides.
- Remove chicken to a baking pan and set aside.
- In a small sauce pan, mix together the remaining 6 tbs of butter, lemon juice, soy sauce, sherry and ginger.
- Bring to boil, then reduce heat to a simmer for about 15 minutes or until sauce reduces slightly.
- Pour sauce over chicken breasts, then bake at 350 degrees for 30 minutes or until chicken is cooked through.
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