Chicken Au Poivre

• 1 package roaster breast thinly sliced
• 2 tablespoons flour, all-purpose
• 2 teaspoons black pepper ground
• 1 teaspoon dry mustard
• 2 tablespoons vegetable oil
• 1 each garlic cloves minced
• 1/2 cup sherry
• 1 tablespoon parsley leaves fresh

1. On wax paper, combine flour, pepper, and mustard.
2. Lightly coat chicken with flour mixture, pressing to make pepper adhere.
3. In large skillet over medium-high heat, heat oil.
4. Add garlic; saute 30 seconds.
5. Place chicken in skillet so that pieces do not touch.
6. Cook about 4 minutes or until lightly browned, turning once.
7. Remove to serving platter; keep warm.
8. Pour off fat; stir in sherry.
9. Cook over high heat, stirring constantly 2 to 3 minutes or until thickened and liquid is reduced by half.
10. Stir in parsley.
11. Spoon sauce over chicken.

roaster, flour, black pepper, mustard, vegetable oil, garlic, sherry, parsley

Taken from recipeland.com/recipe/v/chicken-au-poivre-36286 (may not work)