Chicken Scarpariello - cooking recipe

Ingredients

3 oz. butter
3 oz. vegetable oil
2 lb. chicken cutlets
4 oz. sun-dried tomatoes
2 Tbsp. chopped shallots
2 Tbsp. minced garlic
4 oz. sherry
8 oz. beef stock, thickened with cornstarch
salt and pepper
flour

Preparation

Season chicken with salt and pepper; dredge in flour.
Add to butter and oil; saute in pan.
Let it brown (golden).
Remove chicken from pan.
Place in oven-tempered dish.
Put in garlic, shallots and sun-dried tomatoes; saute 30 seconds.
Add sherry; reduce by half, then add beef stock.
Heat until thickened.
Pour over chicken.
Bake for 1/2 hour at 350\u00b0.