We just had this for dinner. A great dish that leaves a wonderful aftertaste. Little too expensive to have often (1 1/2 cup of Sherry took a little over 1/2 of a $9.00 bottle), but well worth it!
Ingredients:For the chicken
3 tablespoons margarine or olive-oil-based substitute
3 tablespoons olive oil
0.750 cup flour
garlic salt (optional)
6 (1 1/2 to 2 pounds) boneless, skinless chicken breast halves
For the sauce
6 tablespoons margarine or olive-oil-based butter substitute
1 1/2 cups dry sherry
6 tablespoons soy sauce
6 tablespoons freshly squeezed lemon juice
1 teaspoon ground ginger
For the chicken: In a large skillet over medium-high heat, heat the margarine and oil.
Meanwhile, place the matzoh meal in a shallow bowl. If desired, season the matzoh with garlic salt to taste. Lightly dredge both sides of each chicken breast half in the matzoh, shaking off any excess.
Place the prepared chicken in the skillet, being careful not to crowd the pieces (may have to cook the chicken in batches). Cook the chicken until golden brown on both sides but not quite cooked through, about 4 minutes per side. Transfer the chicken to a large shallow baking dish. Set aside.
For the sauce: In a medium saucepan over low heat, melt the margarine. Add the sherry, soy sauce, lemon juice and ginger, increase the heat to medium-high and, stirring constantly, bring the mixture to a boil. Pour the sauce over the chicken.
Bake the chicken in the preheated oven, uncovered, until tender and cooked through, spooning the sauce over the chicken occasionally, about 30 minutes.
Transfer the chicken to a platter, spoon some of the sauce over the chicken and pass the remaining sauce on the side
Pam, we had some leftover fresh cauliflower that needed to be used so we steamed that. And you're right - it served to mop up the sauce just fine. Gotta say though, it didn't taste near as rich as you would think.