The chicken in this recipe is ‘oh so tender’. Whenever you are cutting the chicken breast into slices, make you that you are cutting across the grain for the most tender cuts. As a time and mess saver, place the flour, salt and pepper in a large Ziploc baggie and shake to coat. So much easier than coating each individual piece.
½ C. flour
3 Chicken breast, sliced
2 C. Chicken stock
1 C. Dry Sherry
1 Tbsp. butter
2 Bacon slices, chopped
3 Tbsp. Olive Oil
5 Garlic Cloves, sliced thin
2 Tbsp. Parsley, chopped
Season chicken with salt and pepper. Dredge in flour. Cook bacon in skillet. Remove and chop. Add oil to skillet. In batches, brown chicken on both sides. Remove to a plate. Saute garlic until golden brown. Add stock, sherry and parsley. Bring to simmer. Return chicken to pan. Simmer uncovered until thickened. Serve over rice, noodles or in a sandwich. Top with chopped bacon.
