Sherry And The Devil - cooking recipe

Ingredients

6 boneless split chicken breasts
Dijon mustard
salt and freshly ground pepper to taste
parsley
2 c. bread crumbs
1/4 c. olive oil
3 Tbsp. butter
3/4 c. sherry
2 Tbsp. butter
Parmesan cheese

Preparation

Coat chicken completely with the mustard and season to taste with salt and pepper.
Add the parsley to the bread crumbs and coat the chicken with this mixture.
Fry the chicken in 3 tablespoons of butter and oil mixture on each side until brown. Drain most of the oil off and reduce heat.
Pour sherry over the chicken and remove chicken to a serving platter.
Add 2 tablespoons butter to the sherry in the pan, scraping the drippings until well blended.
Pour over the chicken.
Serves six.