Diane’s Drunken Chicken

April 7, 2013

This is an old family favorite from my father’s side of the family. My grandmother (We call her Mommom) loves to cook and has some of the most scrumptious dishes. The original is a family secret, but this version is my ‘healthified’ version, so you guys are welcome to try it! ❤


  • 1 boneless skinless chicken breast per person
  • Real Sherry Wine (not cooking Sherry, doesn’t taste the same)
  • Coconut Oil
  • Italian flavored bread crumbs (or another less-carb less-wheat less-sugar breading that you prefer)
  • Egg whites (1 per person is generally enough)
  • Almond or Coconut milk (I prefer Coconut)


  1. Prepare chicken by fileting very thinly, and/or pounding the chicken with a meat tenderizer.
  2. Warm a large fryer pan or ‘wok’ over heat, melting your coconut oil in it to coat pan.
  3. While pan warms, dip chicken filets into a mixture of the egg whites and milk (to your own tastes, I generally only put a tablespoon or so of milk in, and whisk till mixed) to coat, then coat filet with bread crumbs (or other mixture) before laying it into the oiled pan.
  4. Brown the filets on both sides, until just cooked through, then move filet to a warming dish, until the rest of the filets have been done the same.
  5. Once all filets are finished browning, return them to pan (least cooked ones on bottom) and pour Sherry Wine overtop, ready to cover with a lid immediately (much smoke). Turn down heat and let that simmer off the Sherry Wine until dry-ish.
  6. Rearrange the filets so that more done ones get moved to the top, Repeat #5 once more, and the filets should be a nice deep brown color, with some small areas blackened.
  7. Serve atop your favorite rice-type dish (Generally I use cooked Brown Rice).



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