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City Chicken In Sherry Sauce
2 lb Cubed boneless veal or pork
1/2 c Fine cracker crumbs
1/2 c Cornflake crumbs
1 ts Salt
1 ts Paprika (Hungarian)
3/4 ts Poultry seasoning
1/2 ts MSG
1 Egg, slightly beaten
2 tb Milk
2 To 3 Tb cooking oil
1 Chicken bouillon cube
1 c Campbell's Golden Mushroom soup
1 To 1-1/2 cups dry sherry
Push veal (or pork) cubes onto skewers. Combine crumbs and seasonings. Combine egg and milk. Dip skewered meat in egg mixture and roll in crumbs. Brown meat slowly in hot oil in a large skillet. Set aside meat. Add sherry to skillet and dissolve bouillon cube in sherry. Stir soup slowly into sherry until well blended. Return meat to skillet, cover, and simmer 1 hour over medium heat until meat is tender. If sauce becomes too thick, thin with more sherry. Serve over rice or noodles.
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