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Randy Mayor Photo by: Randy Mayor

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.

Cooking Light DECEMBER 2004

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

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

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.

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
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Chicken with Sherry Vinegar Sauce recipe

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