"Serve with plain white rice that has been cooked with 2 or 3 threads of saffron in it, a plainly steamed and slightly undercooked green vegetable, and a tomato and onion salad." --The Four-In-Hand, Marlboro, Vermont
4 chicken breasts, boned and skinned
Salt and freshly ground black pepper
1/3 cup Spanish olive oil (best quality)
Butter size of a walnut
2/3 cup coarsely chopped shallots
1/2 cup fresh lemon juice
1/2 cup dry sherry
1 cup heavy cream
Trim breasts of any skin or fat. Sprinkle with a liberal amount of salt and freshly ground pepper. Pat this well into the flesh. Dredge lightly in flour.
In a heavy skillet heat olive oil. Add to this the lump of butter. When the oil and butter are very hot put the chicken breasts in and sauté them until they are golden brown and just a tiny bit less than perfectly done. Remove them from the pan and place on a clean towel on a platter. Put aside where it is warm.
If the pan is too hot, allow it to cool a bit before adding the chopped shallots. Sauté until translucent. Now add fresh lemon juice and stir until just slightly reduced. Add sherry (Tio Pepe or something similarly dry and of a comparable thinness), stirring and cooking until liquid has been reduced by hal