Juliette Low Chicken

Submitted by: Rachel Jackson
from the Northwest Georgia Girl Scout Cookbook, attributed to Cynthia Miller

Serves: 4

Ingredients

4 chicken breasts, skinned and deboned
3 T. flour
2 T. butter
6 T. Madiera or sherry
3/4 c. beef stock
1 T. lemon juice
salt and pepper

Method

Dredge chicken in flour and saute in butter over medium heat until brown. Remove pieces of chicken as they are done and set aside on a warm platter. Add wine, stock, and lemon juice to pan juices and stir. Season with salt and pepper to taste. Stir and return chicken to pan. Cover and simmer for 20 minutes.

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