Thursday, April 29, 2010

Chicken With Sherry Vinegar Sauce

Chicken With Sherry Vinegar Sauce
Adapted from Cooking Light , December 2004

Printable Recipe

Prep time: 10 minutes
Cooking time: 10minutes

Serves 4

4 skinless, boneless chicken breast halves, pounded just enough to even the surface out.
Salt and pepper, seasoning
1 tsp butter
1 tsp olive oil
½ cup minced shallots
¾ cup chicken broth
3 tbsp sherry vinegar
2 tbsp whipping cream
1 tbsp chopped fresh parsley

1. Heat oil in a medium saucepan over medium heat. Add crushed garlic & sauté 1 minute. Don’t let it burn though!. Add salt, pepper, chickpeas, and broth. Stir and bring to a boil. Cover, reduce heat, and simmer 15 minutes.

2. Although it’s not called for in the recipe, I find that slightly pounding the thickest part of the breast (between 2 sheets of waxed paper), makes for more even cooking. Sprinkle chicken with salt and pepper.

3. Heat the butter and oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side. Remove from pan and keep warm.

4. Add shallots to pan and sauté 1 minute. Stir in chicken broth and vinegar, and cook 2-3 minutes. Add whipping cream and cook 1 minute. Serve sauce with the chicken. Sprinkle with parsley.

Taste for seasoning and Serve immediately. I like it with simple steamed or boiled new potatoes, tossed with some fresh chopped chives, salt & pepper and some butter. Add to that whatever vegetable is fresh in your market – last night it was yellow beans, steamed just for a couple of minutes (enough to bring out the color and still be somewhat crunchy) and tossed with some fresh basil leaves.

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