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Sherry Pheasant or Chicken Recipe

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This recipe for Sherry Pheasant or Chicken is from The Olson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Thigh, leg and breast of pheasant OR
Chicken breasts
Lemon pepper
corn starch
Bread flour
Olive oil
Sherry (real NOT cooking Sherry)
Directions:
Directions:
For pheasant, use palm of your hand to flatten breast to even 1/4-3/8" thickness. use meat mallet to flatten thicker chicken breasts. Season generously on both sides with lemon pepper, lightly rubbing seasoning into meat. Mix together equal parts of corn starch and bread flour (bread flour does not burn like enriched flour) Dredge meat in flour mixture. Let rest 1 min and dredge 2nd time patting coating on meat. Coat bottom heavy fry pan generously with olive oil. When oil is hot, place meat in pan. Cook at medium high heat. Do not flip it until looks crispy and golden brown. ONLY FLIP ONCE, want a nice crunchy coating. Flip meat; let fry for about 1 minute before adding Sherry. Add enough Sherry to almost cover meat. Sherry will cook down. When done (150º on meat thermometer), remove meat from pan and scrape pan, putting remaining sauce on top of meat. Let meat rest for 2-3 minutes before cutting.
Personal Notes:
Personal Notes:
Serve over wild rice with sautéed mushrooms on top. Goes great with a glass of wine.

 

 

 

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