Geraldine Chicken

1. 1

   Remove the skin from the chicken pieces. Heat the butter in a large frying pan and lightly dust the chicken with the seasoned flour. Fry quickly on all sides until golden brown.

2. 2

   Sprinkle in the orange rind and parsley and pour in the sherry. Add the stock and stir in the meat juices. Cover and simmer for about 15 minutes, or until chicken is tender.

3. 3

   Serve with a little sauce spooned over each piece of chicken. A little more water may need to be added, depending on how fast it boils away.

4. 4

   Serve with rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.