4 chicken fillets, boned and skinned
Seasonings to taste
1/2 c. flour
1/2 to 1 c. cooking sherry
Olive oil

SEASONINGS TO TASTE:

Dried dill
Coarse ground pepper
Onion salt or powder
Garlic salt or powder, if desired
Salt should be used sparingly since cooking sherry has a salty flavor

Rinse chicken and drain. In a shallow dish, put flour and seasonings and mix. Roll chicken in flour mixture until well covered. Heat olive oil in Teflon skillet and brown chicken on all sides until golden brown.

Add 1/2 cup sherry and cover skillet, turn down heat to medium and simmer for 10-15 minutes. Watch closely and add more sherry, if needed. Simmer another 10 minutes or until well done.

Serve over rice (one of the quick pre-cooked mixes of wild and long grain rice are especially tasty with this dish). Also a little extra sherry added to the drippings in the skillet. Makes a gravy, if desired.

Takes only 30 minutes to prepare.