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Chicken with Sherry Vinegar Sauce

Difficulty:Easy
Prep Time: Minutes
Serves:
Cook Time: Minutes

Ingredients

Description

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 myrecipes.com

  • 1. Sprinkle chicken with salt and pepper.
  • 2. Heat the butter and oil in a large nonstick skillet over medium-high heat.
  • 3. Add chicken; cook 4 minutes on each side.
  • 4. Remove from pan; keep warm.
  • 5. Add shallots to pan; sauté 1 minute.
  • 6. Stir in chicken broth and vinegar, and cook 2 minutes.
  • 7. Add whipping cream; cook 1 minute.
  • 8. Serve sauce with the chicken.
  • 9. Sprinkle with parsley.
  • 10. Recipe adapted from Cooking Light, photo from myrecipes.com

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