Glazed Lemon Sherried Chicken
This terrific recipe for Glazed Lemon Sherried Chicken was submitted by Judith Mettlin of Snyder, New York.
2 tablespoons butter
8 boneless, skinless chicken thighs
2 tablespoons fresh lemon juice
1/2 cup dry sherry - divided use
1/4 cup chicken broth
1 tablespoon grated lemon peel
Lemon slices for garnish (optional)
Watercress for garnish (optional)
- In nonstick skillet, place butter and melt over medium heat. Add chicken and cook, turning, about 8 minutes, or until brown on all sides.
- Add lemon juice, 1/4 cup of the sherry and chicken broth. Cover, reduce heat to low temperature and simmer about 15 minutes or until fork can be inserted in chicken with ease. Remove chicken to serving platter and keep warm.
- To skillet, add remaining 1/4 cup sherry and lemon peel. Bring to a boil, reduce heat and cook until sauce coats back of a spoon.
- Drizzle sauce over chicken and garnish with lemon slices and watercress, if desired.
Makes 4 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.