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chicken breasts (bone or deboned skin on)
1-2 tbsp butter and/or olive oil
1 tbsp flour
1 clove garlic - tsp paste too taste (can leave out)
3 green onions sliced (white portion separated)
1/2 cup dry sherry (good quality is suggested)

Easy and quick, and still elegant. This is easily multiplied for guests or a dinner party. About 20 minutes.

Season chicken with salt and pepper. Brown chicken in oil/butter, skin side down.(The skin is very important in this dish). Add more oil if it is needed/desired.

Often, I brown in olive oil and then add butter. Add garlic and green onion and turn over chicken, cover and continue cooking until about 3/4 done. Add flour to oil and drippings; cook but don't brown the flour.

Add sherry, cooking off the alcohol. Reduce heat, cover and simmer until chicken is almost done, usually 5-10 minutes, depending on thickness and numbers of breasts.

Remove cover and reduce sauce to half of the volume. Remove chicken and plate.

Turn off heat, add a small pat of butter and whisk into sauce, for a glossy finish.

Pour some sauce over each breast and serve. Garnish with the reserved green portions of the onions.

I suggest serving with wild rice, herb butter and asparagus with hollandaise, or a gratin.

Submitted by: Ryan Rugraff
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