Bombay Chicken

• 6 chicken breasts (I remove and discard the skin)
• salt, to taste
• pepper, to taste
• paprika, to taste
• 12 cup flour
• 2 tablespoons butter (use real butter, not margarine)
• 1 cup sherry wine (avoid cooking sherry)
• 2 tablespoons brown sugar
• 4 tablespoons soy sauce
• 4 tablespoons vegetable oil
• 1 teaspoon ground ginger

1. Preheat oven to 350 degrees F.
2. Season chicken with salt, pepper, and paprika; dredge in flour.
3. On the stove top, brown the chicken in butter.
4. Place browned chicken in a casserole dish, large enough for 1 layer.
5. In a separate bowl, combine sherry, brown sugar, soy sauce, vegetable oil, and ginger to make a sauce.
6. Pour this sauce over the chicken.
7. Cover casserole tightly with aluminum foil.
8. Bake for 1 hour.
9. Serve over rice or noodles.

chicken breasts, salt, pepper, paprika, flour, butter, sherry wine, brown sugar, soy sauce, vegetable oil, ground ginger

Taken from www.food.com/recipe/bombay-chicken-326989 (may not work)