Chicken Lebey - cooking recipe

Ingredients

4 chicken breast halves, deboned and cut in 1 1/2-inch strips
4 Tbsp. butter
2 Tbsp. olive oil
4 oz. sherry
5 oz. dry vermouth
12 oz. chicken broth or bouillon
2 (8 oz.) can sliced water chestnuts

Preparation

Salt and pepper chicken strips as desired.
In large pot brown chicken strips in mixture of butter and olive oil.
Add drained water chestnut slices and liquid ingredients.
Cover and simmer for 20 minutes.
Serve over rice, then spoon Hollandaise Sauce over each serving. Serves 4 to 6.