Sherried Asian Chicken Breasts


  • 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
  • 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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