Sherry And The Devil Recipe

Name: Sherry And The Devil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 boneless split chicken breasts; Dijon mustard; salt and freshly ground pepper to taste; parsley; 2 c. bread crumbs; 1/4 c. olive oil; 3 Tbsp. butter; 3/4 c. sherry; 2 Tbsp. butter; Parmesan cheese

Servings: persons

1
Coat chicken completely with the mustard and season to taste with salt and pepper.
2
Add the parsley to the bread crumbs and coat the chicken with this mixture.
3
Fry the chicken in 3 tablespoons of butter and oil mixture on each side until brown. Drain most of the oil off and reduce heat.
4
Pour sherry over the chicken and remove chicken to a serving platter.
5
Add 2 tablespoons butter to the sherry in the pan, scraping the drippings until well blended.
6
Pour over the chicken.
7
Serves six.

506

kcal

Calories

Fat

Protein

Fat Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 boneless split chicken breasts, Dijon mustard, salt and freshly ground pepper to taste, parsley, and more.

Yes, Sherry And The Devil falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sherry And The Devil

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