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Chicken with Sherry Vinegar Sauce

Chicken with Sherry Vinegar Sauce
Randy Mayor
Yield

4 servings (serving size: 1 chicken breast half and 1 tablespoon sauce)

Sherry vinegar lends sauteed chicken breasts a complex tang in this simple but luxurious one-pan dish. If you don't have sherry vinegar on hand, substitute dry sherry wine or balsamic vinegar.

Ingredients

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

Nutrition Information

  • calories 194
  • caloriesfromfat 29 %
  • fat 6.3 g
  • satfat 2.9 g
  • monofat 2.2 g
  • polyfat 0.6 g
  • protein 27.4 g
  • carbohydrate 5.6 g
  • fiber 0.4 g
  • cholesterol 78 mg
  • iron 1.3 mg
  • sodium 457 mg
  • calcium 33 mg

How to Make It

  1. 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.