Yield: 1 Servings
|2 larges||Chicken breasts|
|½ \N||Stick butter|
|½ cup||Dry sherry|
|2 tablespoons||Soy sauce|
|2 tablespoons||Lemon juice|
|¼ cup||Finely chopped preserved ginger; (I use the kind for sushi)|
by: Alyson Preston
Combine sauce ingredients and bring to a boil. Coat chicken with flour.
Melt butter in heavy baking dish and brown chicken on all sides. Pour sauce over chicken, cover and bake 325 for 1 hour.
Posted to recipelu-digest Volume 01 Number 405 by molony <molony@...> on Dec 27, 1997