Fillets of Chicken (Chafing-dish Style)

Ingredients

• 4 fillets Chicken breast fillets (Quantity estimated (not specified in original recipe))
• 1/2 of a lemon Lemon juice
• 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 1/4 teaspoon White pepper (Quantity estimated (not specified in original recipe))
• 1/3 cup Chicken stock
• 1 tablespoon Dry sherry
• 4 tablespoons Butter (Quantity estimated (not specified in original recipe))
• 2 tablespoons All-purpose flour
• 1 cup Chicken stock
• 1 small piece Ham or bacon (optional) (Quantity estimated (not specified in original recipe))
• 1 tablespoon Mushroom or tomato catsup
• 1 tablespoon Dry sherry wine

Instructions

1. 1Remove the breast from a plump and tender chicken, separating it from the bone and skin. Detach the small fillets. Cut each fillet into two or three lengthwise slices, the size of the small fillets. Keep covered until ready to cook.
2. 2Heat a skillet or chafing dish over medium-high heat. Add 1 tablespoon of butter and let it melt. Lay the chicken fillets in the skillet. Sprinkle with the juice of half a lemon, salt, and white pepper. Add 1/3 cup of chicken stock and 1 tablespoon of sherry. Cover and let cook for about 10 minutes, or until the chicken is cooked through.
3. 3In a second chafing dish or saucepan, melt 2 tablespoons of butter. Whisk in 2 tablespoons of flour until smooth. Gradually whisk in 1 cup of chicken stock. Add a small piece of ham or bacon (optional), salt, and pepper. Simmer until slightly thickened. Stir in 1 tablespoon of mushroom or tomato catsup and 1 tablespoon of sherry wine.