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Chicken with Sherry Vinegar Sauce

Serves 4
20 minutes

4 (4-ounce) skinless, boneless chicken breast halves
1/2 teaspoon grey sea salt
1/4 teaspoon black pepper
1 teaspoon butter
1 teaspoon olive oil
1/3 cup dried shallots
3/4 cup fat-free, less-sodium chicken broth
3 tablespoons aged sherry vinegar
2 tablespoons whipping cream
1 tablespoon chopped fresh parsley

Sprinkle chicken with salt and pepper. Heat the butter and oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side. Remove from pan; keep warm. Add shallots to pan; sauté 1 minute. Stir in chicken broth and vinegar, and cook 2 minutes. Add whipping cream; cook 1 minute. Serve sauce with the chicken. Sprinkle with parsley.

Recipe adapted from Cooking Light, photo from

Products suggested for this recipe:

Grey Sea Salt 14 oz
Grey sea salt, an unrefined sea salt, has been harvested by hand for centuries.
From $9.95

Add Grey Sea Salt 14 oz to Cart