Sherry And The Devil

• 6 boneless split chicken breasts
• Dijon mustard
• salt and freshly ground pepper to taste
• parsley
• 2 c. bread crumbs
• 1/4 c. olive oil
• 3 Tbsp. butter
• 3/4 c. sherry
• 2 Tbsp. butter
• Parmesan cheese

1. Coat chicken completely with the mustard and season to taste with salt and pepper.
2. Add the parsley to the bread crumbs and coat the chicken with this mixture.
3. Fry the chicken in 3 tablespoons of butter and oil mixture on each side until brown. Drain most of the oil off and reduce heat.
4. Pour sherry over the chicken and remove chicken to a serving platter.
5. Add 2 tablespoons butter to the sherry in the pan, scraping the drippings until well blended.
6. Pour over the chicken.
7. Serves six.

chicken breasts, mustard, salt, parsley, bread crumbs, olive oil, butter, sherry, butter, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=903359 (may not work)