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Recipe submitted by Judith Mettlin, Snyder, NY

Glazed Lemon Sherried Chicken

8 boneless, skinless chicken thighs
1/4 cup chicken broth
2 tablespoons butter
2 tablespoons fresh lemon juice
1/2 cup dry sherry, divided use
1 tablespoon grated
Lemon peel
Lemon slices
Watercress

1. In nonstick frypan, place butter and melt over medium heat. Add chicken and cook, turning, about 8 minutes, or until brown on all sides.
2. 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.
3. To frypan, add remaining 1/4 cup sherry and lemon peel. Bring to a boil, reduce heat and cook until sauce coats back of a spoon.
4. Drizzle sauce over chicken and garnish with lemon slices and watercress.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.

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