Chicken with Sherry Vinegar Sauce

Chicken with Sherry Vinegar Sauce Recipe
Randy Mayor
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.


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

Recipe from

Cooking Light

Nutritional 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


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


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.

December 2004
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