Sherried Chicken Fingers - cooking recipe

Ingredients

2 boneless, skinless chicken breasts
1 c. seasoned bread crumbs
1 c. milk
2 Tbsp. olive oil
1/2 c. dry sherry

Preparation

Slice chicken breasts into quarters (eighths if large).
Wash in milk, then dredge in bread crumbs.
Brown lightly in heated olive oil.
Remove to a 12 x 7-inch Pyrex pan.
Add sherry to hot frying pan with chicken drippings.
Reduce about 1 minute, then pour over chicken.
Place chicken in preheated 350\u00b0 oven for 20 minutes.
Serve with Blue cheese, if desired.
Serves 4.