lime shallot chicken


4 boneless skinless chicken breasts halves (pounded thinner)

2 limes

6 shallots, chopped

plain bread crumbs


2 tablespoons butter

1 tablespoon oil


1/3-1/4 cup Sherry

salt & pepper

  • Clean and pound chicken a little thinner
  • Chop shallots
  • Dredge chicken into flour, dip into egg mixture, dredge in breadcrumbs
  • Heat oil and butter in skillet over medium heat
  • Add shallots to pan, brown
  • Add chicken to pan, add salt and pepper, saute until golden
  • Squeeze in all lime juice
  • At the very end add cooking Sherry
  • Cook on low a little longer until wine is absorbed and chicken is done.

Serves 4.

Serve with Andy’s coconut rice and asparagus.

A Jackie O Recipe