Sauteed Chicken Breasts With Lemon And Sherry

1. 1

   Season the chicken with salt and pepper to taste.

2. 2

   Saute chicken in the butter in a skillet.

3. 3

   Remove onto a plate when cooked through on both sides.

4. 4

   Saute the mushrooms and scallions in the same pan using the butter that remains.

5. 5

   Add the juice from one of the lemon halves (squeeze it right into the pan) and cut the other lemon half into thin slices of lemon and and add those to the pan and stir.

6. 6

   Add the sherry and stir and simmer 1-2 minutes.

7. 7

   Pour over the chicken and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.