Sherried Chicken(Serves 6)

• 6 boneless chicken breasts
• 1 c. sliced mushrooms
• 6 to 8 scallions, sliced
• 1/3 c. lemon juice
• 1/3 c. soy sauce
• 1/3 c. melted butter
• 1/2 c. dry sherry
• seasonings: white pepper and thyme
• flour to coat chicken
• oil for browning
• cooked white rice
• 2 lb. cut up frying chicken
• salt and freshly ground pepper to taste
• 1 onion
• 1 c. fat-skimmed chicken broth (homemade or canned)

1. Wash and dry chicken.
2. Trim off fringe fat, if any.
3. Arrange the chicken pieces skin side up in a shallow ovenproof nonstick pan.
4. Bake in a preheated 450u0b0 oven 20 to 25 minutes, until the skin is crisp and well rendered of fat.
5. Drain and discard fat. Add remaining ingredients to pan.
6. Lower heat to 350u0b0.
7. Continue baking, basting occasionally, until chicken is tender (about 30 minutes).
8. Spoon pan juice over chicken to serve.
9. Four servings, 205 calories each.

chicken breasts, mushrooms, scallions, lemon juice, soy sauce, butter, sherry, white pepper, flour, oil, white rice, chicken, salt, onion, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=930856 (may not work)