Serve with BobDog’s Mountain Rose’
- Boneless chicken breast cut into strips
- Mix flour, garlic powder and lemon pepper (roll chicken stripes in to coat)
- Sauté in olive oil to a golden brown
- Pour ½ cup to 1 cup sherry into pan and let simmer for about 15
- Do not allow the sherry to evaporate
- Serve over cooked rice.