Ingredients:
4 boneless skinless chicken breasts halves (pounded thinner)
2 limes
6 shallots, chopped
plain bread crumbs
milk
2 tablespoons butter
1 tablespoon oil
flour
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.
