Chicken with Sherry Vinegar 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.

Yield: 4 servings (serving size: 1 chicken breast half and 1 tablespoon sauce)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 194
  • Calories from fat: 29%
  • Fat: 6.3g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.6g
  • Protein: 27.4g
  • Carbohydrate: 5.6g
  • Fiber: 0.4g
  • Cholesterol: 78mg
  • Iron: 1.3mg
  • Sodium: 457mg
  • Calcium: 33mg

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chicken with Sherry Vinegar Sauce Recipe at a Glance
advertisement
  1. Enter at least one ingredient

What's for Dinner Tonight?

Dinner Tonight
Get a quick and healthy dinner recipe delivered to your inbox each weekday.
We Respect Your Privacy. Privacy Policy