1 pk Thin sliced roaster breast
2 tb Flour
2 ts Ground black pepper
1 ts Dry mustard
2 tb Vegetable oil
1 cl Garlic, minced
1/2 c Sherry
1 tb Minced fresh parsley
Pepper’s piquant flavor helps disguise the lack of salt. On wax paper, combine flour, pepper, and mustard. Lightly coat chicken with flour mixture, pressing to make pepper adhere. In large skillet over medium-high heat, heat oil. Add garlic; saute 30 seconds. Place chicken in skillet so that pieces do not touch.
Cook abnout 4 minutes or until lightly browned, turning once. Remove to serving platter; keep warm. Pour off fat; stir in sherry. Cook over high heat, stirring constantly 2-3 minutes or until thickened and liquid is reduced by half. Stir in parsley. Spoon sauce over chicken. NUTRITIONAL FIGURES PER SERVING Calories, 269. Protein, 39 grams. Fat, 10 grams. Carbohydrates, 5 grams. Sodium, 89 mg. Cholesterol, 97 mg. Source: The Perdue Chicken Cookbook / Lisa Clarke Notes from the Chef: “My brother bought me a cookbook for Christmas written by Frank Perdue’s wife. I found a chicken recipe in there that was relatively easy to make, low in fat & salt, and suprisingly, it tasted to me like something my grandmother used to make. I think it’s a keeper.” – Lisa From: Lisa Date: 12-31-95 (17:27) The Polka Dot Cottage, a BBS with a taste of home. 1-201-822-3627.