Chicken Saute with Sherry

1. 1

   Melt butter in skillet and saute chicken pieces, turning to color on all sides-do not let them get too brown, the chicken should be just a delicate golden color.

2. 2

   Reduce flame and add salt, pepper, and ginger.

3. 3

   Add 1/2 cup sherry and cook gently for 15 to 20 minutes, turning chicken once or twice to bathe it evently in the juices.

4. 4

   When tender remove to a hot platter.

5. 5

   Add remaining sherry to pan, turn up heat, cook, and stir, scraping up the brown crust from the pan and blending it into the sauce.

6. 6

   When blended and hot, pour sauce over chicken.

7. 7

   Serve with sauteed or fried potatoes and a green salad.

8. 8

   With this, drink a dry white wine.

* Per serving · 4 servings · Values may vary.

No additional tips available.