Pork or Chicken Strips with Sherry - Margaret

Pork or Chicken Strips with Sherry             12/1998  Margaret Mace

2 lb. Sliced pork tenderloin (or chicken) in strips.

3 Eggs
1 TBSP Flour
3 Beef Broth Boullion cubes dissolved in 3 cups water
1 Box fresh mushrooms
2 Cloves garlic
1/3  cup parsley (or 2 TBSP dried)
½ cup Sherry wine
Flavored bread crumbs

Beat eggs & put meat in eggs – let sit at least 3 hrs.

Roll in bread crumbs & sauté in oil quickly on both sides.
Put in Pyrex dish
Saute garlic & add mushrooms, parsley, sherry, flour, & beef broth.

Bake 325 degrees for 30 minutes.

Make 3 days ahead – The longer it marinates, the better it tastes.

Store in Tupperware or glass, not foil.
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