Baked Chicken With Apple Sherry Sauce

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Rick made this for me on mother's day. everyone loved it.

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Steps

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Sprinkle chicken breasts with 1 / 4 teaspoon of salt on both sides.

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Cover and refrigerate for 30 minutes.

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Remove from refrigerator and cut in half lenghtwise.

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Place the chicken pieces between two pieces of plastic wrap and pound chicken with meat mallet till 1 / 4 inch thick.

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Preheat oven to 200 degrees f.

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Mix the flour , cornstarch , 1 teaspoon of salt , black pepper , and sugar in shallow bowl.

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Place each piece of chicken into flour mixture to coat.

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Melt 2 tbsp of butter in a skillet until foam disappears , and lay the chicken into the butter.

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Cook until golden brown on both sides.

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Remove chicken , and set aside on plate in oven to keep warm.

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Pour sherry into skillet and bring to a boil , cook until the sherry is reduced to half its volume.

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Then stir in chicken broth , add the apple slices to the skillet.

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Cook , stiring occasionaly until the apple slices are soft and the sherry mixture is reduced to half.

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Stir in brown sugar , 1 tsbp of butter , and the marsala wine un.

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Ingredients

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chicken breast halves, salt, gluten-free flour, cornstarch, black pepper, white sugar, butter, medium sherry, chicken broth, granny smith apple, light brown sugar, marsala wine, cayenne pepper, paprika