2 eggs, beaten
1 cup light sherry
1 (10 ounce) can chicken nuggets, drained with liquid reserved
2 tablespoons evaporated milk
1 teaspoon white sugar
1 teaspoon vanilla extract
1 teaspoon citrus zest
In a medium bowl, beat the eggs lightly and pour the sherry into the bowl. Mix with a whisk until well blended. Remove chicken by wooden spoon, pat dry and pat halves dry.
Heat the sherry in a medium saucepan and mix in the drained evaporated milk, 1/3 cup sugar and 1/3 cup sugar. Stir in the chicken and all egg mixture. The chicken will no doubt be juicy and may get brown. Fold in the citrus zest. Serve immediately.
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