10 skinless, boneless chicken breast halves
2 tablespoons sherry wine
1/2 teaspoon salt
1 clove garlic, minced
1 1/2 teaspoons dried dill weed
1 cup chopped chopped carrot
1 onion, diced
2 tablespoons olive oil
1 cup creamy salad dressing
Cleave flipped chicken breast halves. Remove ribs and slice off skin, leaving strips but 1 3/4 inch thick. In a small bowl, mix salt, garlic, dill, carrot, onion and olive oil. Set aside. Reserve two tablespoons of this reserved mixture for the top of chicken breast halves. Heat the remaining grease in a griddle or frying pan, brown chicken on both sides, then coat with reserved wine mixture.
Remove breast halves from the steamer, and drain, reserving wine mixture. Return them to the pot, keeping wine mixture in the pot until it reaches desired thickness.
Heat oil in a large saucepan over medium heat. Place the chicken breasts portion in the pan, gently brown on both sides, drain, and serve.